French Herbes de Provence White Rice
A fragrant, elegantly simple white rice infused with the classic French herb blend of herbes de Provence. Shallots are gently cooked in butter and white wine before the rice is toasted and simmered, creating a side dish with subtle floral and savory notes. Perfect alongside roasted chicken, fish, or lamb.
- Prep
- 8 min
- Cook
- 20 min
- Wait
- 10 min
- Total
- 38 min
- Makes
- 4 servings (about 3 cups cooked rice)
Steps
Before you start
- Measure out your rice before beginning so it's ready to add
- Have your broth or water measured and ready—it needs to be warm when added
- Chop shallots and measure herbs ahead of time to keep the cooking process smooth
Toast the shallots
- Melt the butter in a medium heavy-bottomed saucepan over medium heat (about 2 minutes).
- Add the minced shallots and cook, stirring occasionally, until softened and fragrant but not browned, about 2–3 minutes.
- This gentle cooking releases the shallot's natural sweetness.
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Ready when: Shallots are translucent and fragrant
Tip: Do not brown the shallots or they will taste bitter. Keep the heat at medium and stir frequently.
Deglaze with wine
- Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to dissolve any browned bits.
- Simmer for 1–2 minutes, allowing the wine to reduce slightly and the alcohol to begin to evaporate.
- You should smell the aroma becoming more refined.
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Ready when: Wine reduces by about one-third and smells fragrant
Tip: Do not skip this step; the wine adds acidity and depth to the rice.
Toast the rice
- Add the rice to the pan and stir constantly for 2–3 minutes.
- The rice grains should become slightly translucent at the edges and smell toasty and nutty.
- This toasting step develops flavor and helps keep the grains separate when cooked.
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Ready when: Rice grains are lightly golden and smell toasty
Tip: Stir constantly to avoid sticking and to ensure every grain is coated with butter.
Add herbs and broth
- Sprinkle the herbes de Provence over the rice, stir once to distribute, then pour in the warm chicken broth.
- Stir gently to combine and ensure no rice is stuck to the bottom of the pan.
- Bring to a simmer, then reduce heat to low.
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Ready when: Mixture comes to a simmer at the edges
Tip: Using warm broth prevents a sudden temperature drop that can make the rice stodgy.
Cover and simmer
- Place the lid tightly on the saucepan and reduce the heat to low.
- Simmer undisturbed for 16–18 minutes.
- Do not lift the lid or stir during this time—you want steam to build evenly and cook the rice gently.
- The rice will absorb the liquid and become tender.
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Ready when: All liquid is absorbed and rice is tender (check by lifting one grain between your teeth—should be soft, not chalky)
Tip: Resist the urge to peek. Each time you lift the lid, steam escapes and cooking takes longer.
Rest and fluff
- Remove the pan from heat and leave covered for 5 minutes.
- This allows the rice to finish cooking gently with residual steam.
- Carefully remove the lid, then use a fork to gently fluff the rice, breaking up any clumps.
- Season to taste with salt and freshly ground black pepper.
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Ready when: Rice is fluffy and each grain is separate
Tip: Fluffing with a fork rather than stirring with a spoon prevents the rice from becoming mushy.
Garnish and serve
- Transfer to a serving dish and garnish with fresh chopped parsley if desired.
- Serve immediately alongside roasted or grilled protein.
- The herbes de Provence will continue releasing their aroma as the rice sits.
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Tip: If the rice must be held, cover loosely with foil to keep warm for up to 15 minutes without drying it out.
Good to know
Tips
- Herbes de Provence varies by brand and can include thyme, savory, marjoram, rosemary, and lavender. Taste your blend before buying to ensure you like its particular character.
- For a richer dish, add an extra ½ tablespoon of butter after fluffing and before serving—the emulsion will coat the rice beautifully.
- If your rice seems dry after 17 minutes but still isn't tender, add 2–3 tablespoons of warm broth, cover again, and cook for 2 more minutes rather than adding cold liquid.
- This rice pairs exceptionally well with roasted or grilled chicken, herb-crusted lamb, or seared white fish.
Storage & reheating
Store cooled leftover rice 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 water (2–3 tablespoons per cup of rice) until warmed through, about 5 minutes, stirring occasionally. Do not microwave, as this can dry out the rice. Freezing is not recommended as it compromises the texture.
Substitutions
- herbes de Provence (dried) → 1 teaspoon dried Provençal thyme + ½ teaspoon dried oregano + ¼ teaspoon dried savory. Recreates the classic blend if you don't have herbes de Provence on hand.
- dry white wine → ¼ cup (60 ml) dry vermouth or dry white vermouth. Vermouth adds aromatic botanicals similar to white wine and works beautifully with the herbs.
- chicken or vegetable broth → vegetable broth or water with 1 teaspoon better-than-bouillon base. Use vegetable broth to keep the dish vegan, or water with bouillon for a more neutral flavor.
- long-grain white rice (such as basmati or jasmine) → Orzo pasta or arborio rice. Orzo creates a grain-like texture; arborio produces a creamier result if you add ½ cup more broth and stir occasionally.
