French Tarragon Chicken Broth Rice
A refined stovetop rice pilaf infused with fresh tarragon, dry vermouth, and chicken broth. The grains are toasted briefly before simmering, creating a delicate texture and subtle herb flavor that pairs beautifully with roasted chicken, fish, or vegetables. This French-inspired side dish comes together in under 30 minutes and requires minimal attention once the liquid is added.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Have all ingredients measured and ready
- Use warm chicken broth for faster cooking
- Bring broth to a simmer in another pot before adding to rice
Toast the rice
- In a medium saucepan over medium heat, melt 1 tablespoon (14 g) of butter.
- Add the rice and stir continuously for 2 minutes until the grains are well coated and smell lightly nutty.
- Be careful not to brown the rice.
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Ready when: Rice is lightly toasted and fragrant
Tip: Toasting the rice prevents it from becoming mushy and adds subtle depth to the flavor.
Add shallot and vermouth
- Add the minced shallot to the toasted rice and stir for 30 seconds.
- Pour in the dry vermouth, stirring to deglaze the pan, and cook for 1 minute until the vermouth is mostly absorbed.
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Ready when: Vermouth is mostly absorbed into the rice
Tip: The vermouth adds acidity and subtle flavor; if you don't have it, use an equal amount of white wine or broth instead.
Add warm broth
- Pour the warm chicken broth into the pan with the rice mixture.
- Stir once to combine, bring to a boil over medium-high heat, then reduce heat to low and cover the pan tightly with its lid.
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Ready when: Mixture comes to a boil before reducing heat
Tip: Using warm broth speeds up cooking and helps rice cook evenly. Keep the lid tightly sealed to trap steam.
Simmer rice
- Simmer the rice on low heat, covered and undisturbed, for 17 minutes.
- Do not lift the lid during this time, as steam is essential for even cooking.
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Tip: Resisting the urge to peek keeps the temperature steady and prevents undercooked rice.
Finish with tarragon and butter
- Remove the pan from heat.
- Let it rest, covered, for 5 minutes.
- Fluff the rice with a fork, then gently fold in the fresh tarragon and remaining 1 tablespoon (14 g) of butter until evenly distributed.
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Ready when: Tarragon and butter are fully incorporated
Tip: Adding butter and tarragon off the heat preserves their delicate flavor. The resting period ensures every grain is perfectly tender.
Season and serve
- Taste the rice and season lightly with sea salt and white pepper.
- Serve immediately as a side dish alongside roasted chicken, sautéed fish, or vegetables.
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Ready when: Rice is seasoned to taste
Tip: White pepper keeps the rice visually pristine; add sparingly, as the broth and butter are already seasoned.
Good to know
Tips
- Toast the rice before adding liquid to prevent a mushy texture and add depth of flavor.
- Warm broth cooks the rice faster and more evenly than cold or room-temperature broth.
- Don't stir the rice after adding broth—stirring releases starch and can make it sticky.
- Add the tarragon after cooking to preserve its delicate, anise-like flavor and vibrant color.
Make ahead
Rice can be prepared up to 2 hours ahead and reheated gently. Place in a covered saucepan over low heat with a splash of broth for 3–4 minutes, stirring occasionally, until warmed through. Add the fresh tarragon and butter just before serving for best flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth, stirring frequently, for 5–7 minutes. Do not microwave, as this can dry out the rice. Freezing is not recommended, as tarragon loses flavor upon thawing.
Substitutions
- fresh tarragon leaves → fresh chervil or fresh dill. Use the same amount. Both herbs offer delicate, French-inspired flavors, though chervil is more traditional in French cuisine.
- dry vermouth → dry white wine or additional chicken broth. Use ¼ cup (60 ml) of either. Wine adds acidity; broth maintains richness. Both work well.
- long-grain white rice → medium-grain white rice (like Carnaroli). Offers a slightly creamier texture. Reduce broth to 2¾ cups (660 ml) as medium grains absorb less liquid.
- unsalted chicken broth → vegetable broth or fish stock. Use the same amount. Vegetable broth keeps the dish vegetarian; fish stock pairs beautifully with seafood entrées.
