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A lot of people are crazy about Rosemary – the herb. Me? Not so much. I’ve tried infusing its flavor in a lot of my culinary experiments. But I find myself craving for basil or mint as an add-on.
The only thing I like Rosemary in is this super simple Rice. I don’t know why – but something about an aromatic rice and garlic brings out the best of Rosemary! 
And this little invention of mine can be twisted however you want! There’s no rule in “the book” that says you HAVE to follow a recipe. At least not with my Rice recipes. So if you’re feeling like cranking it up a notch, add sauteed veggies, mushrooms, chicken, cheese etc!
I served this with an amazing, tangy Italian Potato Side dish (recipe.. coming soon).. Can you guess what that is? 
The very slight bitterness was beautifully offset by the tangy potatoes. All in all, it was one happy meal!
This is what you need -
As always, soak the rice in warm water for 15-20 minutes. It helps to cook the rice faster. But if you don’t have the time, skip it.
Heat Fortune Rice Bran oil (or any vegetable oil), add sliced onions & garlic, almond slivers & chilli flakes (I used green chilli coz that’s what was available).
Let that fry for 2 minutes on medium flame (stirring occasionally) until the onions turn light brown.
Add the Rosemary leaves. (chop it finely, if you want). If you don’t want to “consume” the leaves, then add sprigs of rosemary as it is so that it’ll be easier to discard later
Sauté for another 1 minute.
Add the drained Rice and fry it for a minute until it dries out.
Add salt to taste, pepper & mix
Add water.
Let that come to a boil.
Close the pan with a lid, reduce flame to minimum, let that cook for 18-20 minutes or until the rice is soft & cooked.
Open, fluff up the rice from bottom-up. Discard Rosemary, if you don’t want to eat it.
Serve hot with any side dish.
- 1 cup Long Grained Rice (or any rice you want)
- 2-3 Sprigs of Rosemary (more if you want a deeper taste)
- 1 cup sliced Onions
- 2 cloves of Garlic, minced
- 4-5 Almonds, sliced (optional)
- 1 TBsp Salt (adjust to taste)
- 1 tsp ground Black Pepper
- 2 tsp Hot pepper flakes (or use 1 green chilli)
- 2 tsp Olive oil (or vegetable oil) {I used Fortune Rice Bran Oil}
- 2 cups Water (amount of water will differ according to the rice you use)
- As always, soak the rice in warm water for 15-20 minutes. It helps to cook the rice faster. But if you don’t have the time, skip it.
- Heat oil, add sliced onions & garlic, almond slivers & chilli flakes
- Let that fry for 2 minutes on medium flame (stirring occasionally) until the onions turn light brown.
- Add the Rosemary leaves. (chop it finely, if you want). If you don’t want to “consume” the leaves, then add sprigs of rosemary as it is so that it’ll be easier to discard later. Sauté for another 1 minute.
- Add the drained Rice and fry it for a minute until it dries out.
- Add salt to taste, pepper & mix
- Add water & Let that come to a boil.
- Close the pan with a lid, reduce flame to minimum, let that cook for 18-20 minutes or until the rice is soft & cooked. (Depending on type of rice, cooking time will differ)
- Open, fluff up the rice from bottom-up. Discard Rosemary, if you don’t want to eat it.
- Serve hot with any side dish.
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com
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rice preparation looks very aromatic and delicious…
Hi Kavi, that’s a very flavorful and fragrant rice. Look delicious and need second helping too.
)
Nice pictures. Thanks for sharing your awesome recipe.
Have a nice weekend.
Your rice looks so fragrant n fluffy