Follow this simple, step-by-step guide to make delicious Garlic Herb Rice from scratch. Say goodbye to boxed mixes—this herb rice pilaf is garlicky, buttery, fragrant, and ready in about 30 minutes.
This garlic and herb rice transforms plain rice into a side dish worth repeating. Fluffy grains studded with fresh herbs and a finishing pat of butter make it an easy favorite to serve alongside roasted or pan-seared proteins and vegetables.
Table of Contents
- Why You’ll Love This Easy Recipe
- Ingredients For Garlic Herb Rice
- Substitutions
- How To Cook Garlic Herb Rice
- Variations
- Expert Tips For Garlic Herb Rice
- Recipe Commonly Asked Questions
- Equipment
- Serving
- More Rice Recipes To Try
- Garlic Herb Rice Recipe
Why You’ll Love This Easy Recipe
- Impressive presentation: Fluffy rice with flecks of fresh herbs looks and tastes elevated—great for weeknights or special meals.
- Full of flavor: Garlic and herbs infuse the rice with savory depth that beats packaged mixes.
- Make-ahead friendly: Prepare ahead and reheat for easy meal planning.
- Versatile: Pairs well with a wide range of proteins and vegetables, and works for holiday tables as well as everyday dinners.
Ingredients For Garlic Herb Rice
Below are the components that build the flavor of this garlic herb rice. Exact measurements are in the recipe card at the end of the post.
Olive oil: For sautéing the garlic and herbs so flavors bloom.
Minced garlic: Fresh garlic delivers the best flavor; adjust the amount to taste.
Herbs: Fresh rosemary and thyme are used here; finish with minced parsley for color and brightness. Dried herbs can be substituted at reduced quantities.
Bouillon powder: Chicken or beef bouillon powder adds concentrated savory flavor without needing to use broth.
Salt and pepper: Season to taste—black or white pepper works well.
Butter: Stirred in at the end, butter gives the rice a rich finish.
See the recipe card below for the full ingredient list with measurements.
Substitutions
- Herbs: Swap or add dill, cilantro, mint, or basil for different flavor profiles.
- Stock: Use chicken, beef, or vegetable broth instead of water and bouillon powder—adjust added salt accordingly.
- Rice varieties: Basmati works beautifully, but jasmine, long-grain, or even short-grain rice can be used. Brown rice is an option but will require a longer cooking time.
- Low-carb option: Use cauliflower rice—stir-fry it with garlic and herbs instead of simmering.
- Pasta alternative: Seasoned orzo can be prepared using the same aromatics for a different texture.
How To Cook Garlic Herb Rice
Follow these straightforward steps to make fluffy, flavorful garlic herb rice.
- Rinse the rice: Rinse basmati (or your chosen rice) in a fine mesh strainer under cold water until it runs clear to remove excess starch.
2. Sauté aromatics: Heat olive oil over medium-high heat. Add minced garlic, rosemary, and thyme and sauté briefly—about 30 seconds—until fragrant.
3. Toast the rice: Stir in the rinsed rice and toast it in the oil for 3–4 minutes, stirring occasionally. Toasting adds flavor and helps keep the grains separate.
4. Add liquid and seasonings: Pour in water, then add bouillon powder, salt, and pepper. Stir once to combine.
5. Simmer and steam: Bring to a boil, then reduce heat to low, cover tightly, and cook until the rice absorbs the liquid—about 15–20 minutes depending on rice type. Remove from heat and let rest, covered, for 5 minutes.
6. Finish and serve: Fluff the rice with a fork, stir in diced butter to melt from the residual heat, sprinkle with minced parsley, and serve warm.
This method yields garlic butter rice with bright herb flavor and a beautiful texture—perfect with roasted meats, fish, or vegetables.
Tip: For non-mushy rice, use about 1 1/2 cups of water per 1 cup of rice for many long-grain varieties. Bring the pot to a simmer before covering and reduce heat so the steam cooks the rice gently.
Variations
Try these simple variations to change the flavor profile:
- Cheesy: Cook in milk (or part milk) and stir in grated cheddar while hot for creamy, cheesy rice.
- Curry: Add a teaspoon or two of curry powder when toasting the rice for a warm, spiced side.
- Lemon: Stir in fresh lemon juice and zest at the end for a bright, citrusy finish.
- Spicy: Add crushed red pepper flakes or a pinch of cayenne for heat.
Expert Tips For Garlic Herb Rice
- Cover the rice with about 1 inch of liquid above the grains for consistent results.
- Toasting rice in oil adds flavor and helps keep grains separate.
- Use fresh garlic and grate it if you want a finer texture without large pieces.
- If using dried herbs, use about half the amount of fresh herbs because dried herbs are more concentrated.
- Store cooled cooked rice in an airtight container in the refrigerator for 3–4 days—transfer to a clean container rather than the pot used for cooking.
- Reheat on the stovetop with 2–3 tablespoons of water, covered, or microwave with a splash of water covered to prevent drying out.
Recipe Commonly Asked Questions
Thyme, parsley, rosemary, oregano, and basil are great with rice. Spices like garlic, ginger, crushed red pepper, cumin, and black or white pepper are also complementary. Blends such as Italian seasoning, curry powder, or Cajun seasoning work well depending on the dish.
Salt enhances rice flavor. Bouillon powder or using a flavorful broth instead of water adds depth. A finishing pat of butter also improves the taste.
Butter, a splash of soy sauce, fresh herbs, or a squeeze of lemon can transform plain white rice into a flavorful side.
Equipment
Useful tools for preparing this recipe:
- A fine mesh strainer for rinsing rice.
- A grater or microplane to finely grate garlic if desired.
- Measuring cups and spoons for accurate liquid and dry measurements.
Serving
This garlic herb rice pairs well with pan-seared shrimp, chicken tenders, grilled or pan-seared fish, roasted pork, and vibrant salsas or salads.
Pan Seared Shrimp
Pan Seared Chicken Tenders
Pan Seared Tilapia
Mango Avocado Salsa
Salmon Bites Recipe
Pan Fried Teriyaki Salmon
More Rice Recipes To Try
If you enjoyed this recipe, consider these other rice dishes:
Easy Coconut Rice
Steak Fried Rice
African Fried Rice
Jollof Rice With Chicken
Beef Fried Rice
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Garlic Herb Rice
Ingredients
- 2 cups basmati rice or other long grain rice
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1½ teaspoons chicken bouillon powder
- 3 cups water
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons minced fresh parsley
- 2 Tablespoons unsalted butter
Instructions
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Rinse the basmati rice thoroughly in a fine mesh strainer until the water runs clear. Shake off excess water and set aside.
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Heat a medium pot over medium-high heat with the olive oil for 1–2 minutes. Add minced garlic, rosemary, and thyme and sauté for about 30 seconds until fragrant. Add the rinsed rice and toast it in the oil for 3–4 minutes, stirring occasionally.
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Stir in 3 cups of water, salt, bouillon powder, and black pepper. Bring to a boil, then cover tightly and reduce heat to medium-low.
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Cook covered for 15 minutes or until the water is absorbed and the rice is tender. If needed, cover and cook an additional 5 minutes. Avoid adding extra water; residual steam will finish the rice.
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Dice the butter and add it to the hot rice. Let the rice rest, covered, for 5 minutes so the butter melts. Fluff with a fork, stir in minced parsley, and serve warm.
Notes
Reheating: Reheat on the stovetop with 2–3 tablespoons of water in a covered pot over medium heat, or microwave with a splash of water and a cover to retain moisture.
Dried herbs: If substituting dried thyme and rosemary, use half the fresh quantity—about 1/2 teaspoon of each—for equivalent flavor.