Rice with Fresh Herbs

Ten Dollar Dinners viewers know how much I love my $5 rice cooker and the perfectly steamed rice it makes. Boiling rice is another easy way of making rice that yields a firmer and less starchy texture. You can even boil the rice ahead of time, refrigerate it for a few hours, and then finish it with the butter before serving warm or at room temperature. For the prettiest presentation, wait to stir in the herbs until just before serving.
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: Serves 4
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1 1/2 cups long-grain white rice

1 tablespoon plus 1/2 teaspoon

kosher salt, plus extra if needed

2 tablespoons unsalted butter

1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many


  1. Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.
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