Fresh herbs are just the ticket to liven up boiled rice. Cooking in broth instead of water gives the rice a richer and more flavorful taste. I like to snip a variety of herbs from my garden and add them just before the rice is served.
2 cups chicken or vegetable broth
1 cup Basmati rice
4 tablespoons butter, divided
Salt, to taste
Grinding black pepper
1 tablespoon each of minced fresh parsley, tarragon, mint and thyme
1. Pour the broth into a saucepan and stir in the rice. Bring to a boil, then lower heat to simmer. Add 1 tablespoon of butter, cover the pot and simmer until all the liquid is absorbed.
2. Stir in the salt, pepper, herbs and remaining butter. Serve hot.