Herbed Basmati Rice

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Love, love, love this recipe! It is so simple and pairs well with a variety of different meals. It is wonderful as is but is also versatile and the herbs can easily be changed if the main dish you are making uses something else. This is my go to rice side dish and my boyfriend constantly requests it.

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I'm in love with this recipe! I made it last night along with the Scallops Provencal. So simple and fresh! I added a little extra liquid because a few people said it was a little dry and it came out just fine. Next time I may use chicken broth for added flavor. A keeper in my book!

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OK--like everyone else said, I could not believe that something this simple would be that good, but this rice is amazing. The only thing I did different was added the butter after the rice was cooked, everyone loved this. I served this with Salmon Piccata and steamed zuccini with carrots.

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I made rack of lamb for the first time recently and this was the perfect accompaniment. It was super easy and super flavorful!

I used a rice cooker which I was a little nervous about, but it made it all the more easy and it still came out great. I used the cup that comes with a bag of Asian rice and followed the water marker in the rice cooker bowl, but other than that I followed the recipe as is.

Have already made it again with the same tasty results. Thanks!

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This was excellent, refreshing! I added one shallot, and turned out great!

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It was very dry and needed some kind of sauce or something. Won't be making this again.

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Absolutely delicious!!! I actually made it with chicken stock instead of water and omitted the salt and butter. Then topped the rice off with the Scallop Provencal recipe that is attached to this episode and poured the extra sauce from the scallops over the rice with a little squeeze of lemon. It was a huge hit with my dinner party and so easy to make even with an electric stove.

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SOOO DELICIOUS!!! Made it tonight and everyone loved it. So good and so easy, I LOVE it!!!

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One of the best rices EVER!!! I keep making it because I now crave it. It was incredibly easy and had plenty of herbs to make again and again

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Difficult to make with an electric stove.... but still, I followed the timing and when I took the lid off it was still sopping wet and the rice was hard, had to heat it back up and it came out very mealy. The flavor wasn't that great either. I'm usually a big fan of Ina's.