Creamy Chicken Broth and Herb Rice
A silky, comforting rice pilaf made by toasting rice in butter, then simmering in chicken broth with fresh herbs. The rice absorbs the savory liquid, becoming tender and infused with herbal flavors, while a touch of cream at the end adds richness. Perfect alongside roasted chicken, fish, or vegetables.
- Prep
- 8 min
- Cook
- 22 min
- Wait
- 8 min
- Total
- 38 min
- Makes
- 4 side-dish servings (about 3.5 cups total)
Steps
Before you start
- Have your broth measured and at room temperature
- Chop the fresh herbs just before cooking
- Use a heavy-bottomed pot with a fitted lid
Rinse the rice
- Place the rice in a fine-mesh sieve and rinse under cool running water for about 1 minute, stirring gently with your finger, until the water runs mostly clear.
- This removes excess starch and prevents the rice from becoming gummy.
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Ready when: Water runs mostly clear
Tip: Don't skip this step—it's essential for fluffy rice.
Toast the rice in butter
- Melt the butter in the 3-quart pot over medium heat.
- Add the rinsed rice and stir constantly for 2 to 3 minutes.
- The rice should become fragrant and take on a light golden color.
- Listen for a subtle toasted aroma—this develops the rice's flavor.
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Ready when: Rice is light golden and fragrant
Tip: Stir continuously to prevent the rice from sticking to the bottom of the pot.
Add broth and herbs
- Pour the chicken broth into the pot and add the thyme sprigs and bay leaf (if using).
- Stir once to combine, bringing the liquid to a simmer.
- The mixture should bubble gently around the edges.
- Season with a pinch of salt and black pepper, tasting as you go.
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Ready when: Liquid simmers gently
Tip: Use low-sodium broth so you can control the final seasoning.
Cover and simmer
- Reduce the heat to low and cover the pot with the lid.
- Simmer for 18 to 20 minutes without lifting the lid.
- The rice will absorb the liquid and cook through.
- When you lift the lid at the end, the rice should be tender and the liquid mostly absorbed.
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Ready when: Rice is tender, liquid mostly absorbed, no sound of boiling
Tip: Resist the urge to peek—opening the lid releases steam and lengthens cooking time.
Finish with cream and herbs
- Remove the pot from heat.
- Remove and discard the thyme sprigs and bay leaf.
- Stir in the heavy cream and most of the chopped fresh parsley, reserving a small handful for garnish.
- Season again with salt and pepper to taste.
- The rice should be creamy and luxurious.
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Ready when: Cream is evenly mixed, rice appears silky
Tip: Add cream off the heat to prevent curdling and keep the rice grains separate.
Rest and serve
- Let the rice rest covered for 3 to 5 minutes off the heat.
- This allows the flavors to meld and any remaining liquid to be fully absorbed.
- Transfer to a serving bowl or individual plates and garnish with the reserved fresh parsley.
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Ready when: Rice is fluffy and grains are separate
Tip: Serve immediately for the best texture and warmth.
Good to know
Tips
- Rinsing the rice is crucial for fluffy, separate grains and removes surface starch that makes rice gummy.
- Toast the rice in butter before adding liquid—this step locks in the grains and adds depth of flavor.
- Resist lifting the lid during the 18–20 minute simmer; steam circulation is key to even cooking.
- For extra richness, use homemade chicken broth; for deeper color and flavor, try roasted chicken broth.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or cream to restore creaminess; alternatively, microwave in a covered dish, stirring halfway through.
Substitutions
- heavy cream → whole milk or half-and-half. Use the same amount for a lighter version, though the rice will be less rich.
- fresh thyme sprigs → 1 teaspoon dried thyme. Dried thyme is more concentrated; use half the amount and add it with the broth.
- fresh flat-leaf parsley → fresh tarragon or chives. Both provide a fresh finish; use the same amount for a different herbaceous note.
- long-grain white rice, uncooked → jasmine or basmati rice. These fragrant varieties work well; cooking time and liquid absorption may vary slightly, so watch the rice closely.
