Rosemary Rice

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x


  • 1 cup Long Grained Rice (or any rice you want)
  • 23 Sprigs of Rosemary (more if you want a deeper taste)
  • 1 cup sliced Onions
  • 2 cloves of Garlic, minced
  • 45 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)


  1. 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.
  2. Heat oil, add sliced onions & garlic, almond slivers & chilli flakes
  3. Let that fry for 2 minutes on medium flame (stirring occasionally) until the onions turn light brown.
  4. 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.
  5. Add the drained Rice and fry it for a minute until it dries out.
  6. Add salt to taste, pepper & mix
  7. Add water & Let that come to a boil.
  8. 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)
  9. Open, fluff up the rice from bottom-up. Discard Rosemary, if you don’t want to eat it.
  10. Serve hot with any side dish.

  • Category: Main