Culinary Institute of America Recipe
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Herbed Basmati Rice

Basmati is an aromatic, long-grain rice with a sweet and nutty flavor, commonly paired with dishes boasting the bold flavor profiles of the Far East. Pair this recipe with our Moroccan Lemon Chicken recipe.

Recipe from The Culinary Institute of America's cook book, Gourmet Meals in Minutes.

Herbed Basmati Rice recipe by The Culinary Institute of America



Makes 8 Servings

  • 1/4 cup canola oil
  • 1 garlic clove, minced
  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1/2 bay leaf
  • 2 thyme sprigs
  • 1 tablespoon mint, chopped
  • 1 tablespoon cilantro, chopped


  1. Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook, stirring frequently, until translucent, about 2 minutes.
  2. Add the rice and sauté, stirring constantly, until the grains are well coated with oil, about 1 minute. Add the water, bay leaf, and thyme, cover, and cook over low heat until the rice is tender and has absorbed all the liquid, about 25 minutes.
  3. Let the pilaf stand for 5 minutes, remove and discard the bay leaf and thyme, then fluff with a fork to separate the grains and release steam. Fold in the mint and cilantro and serve.

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