- 2 tablespoons butter
- 1 shallot, chopped
- 1 1/2 cups long-grain rice
- Salt and freshly ground black pepper
- 2 1/2 cups chicken broth or water, warmed
- 1 clove garlic, smashed
- 2 sprigs fresh thyme
- 1 tablespoon freshly chopped parsley leaves, for garnish
Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.