Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.
- 1 cup dry white long grain rice
- ½ teaspoon kosher salt, divided
- 1 tablespoon salted butter or olive oil
- 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
- 1/2 cup thinly sliced basil
- Zest from 1 lemon and/or 1 tablespoon lemon juice, optional
- Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
- Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
- Fluff the rice with a fork. Stir in the butter, minced garlic, basil, lemon zest and juice (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water. Keep in mind, the color of the basil darkens after refrigeration, so if making in advance, add the basil directly before serving.
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Basil rice