Prep 0 mins
Cook 25 mins
We have used this recipe for years, and it's still my favorite way to have rice. It's from the Columbia Restaurant cookbook.
- 1⁄2 cup butter
- 4 cups chicken broth
- 1⁄2 cup fresh basil, chopped
- 1⁄2 cup parsley, chopped
- 2 cups long-grain white rice, uncooked
- 1 large onion, chopped
- Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color.
- Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large 2 prong fork.
This was quite good and so easy to make. Thank you for sharing your recipe,FloridaGirl. Made for Spain/Portugal tag game.
This was delicious. My family loved it. I served it with oven fried fish. I rinsed the rice and drained it before cooking. This kept it fluffy and the grains seperate.
This is such a simple and yummy recipe! I was looking for a rice dish to serve with sausage and peppers and wanted something different than Spanish rice. I just happened to plant basil and parsley in our herb garden this year so this was perfect! Our kids LOVED it! I will definitely make this again! For our family of four 1/2 the recipe was more than enough. Thanks for posting this!!!