Rosemary Rice

My very beautiful friend Angel has requested a recipe for Rosemary rice. The sad thing about rice is people tend to either put butter in it or soy sauce and leave it be BUT rice is super easy to transform. A very simple recipe that can have a few tweaks thrown in, depending on what you prefer.

Rice usually cooks to be three times it's size, so if you are making 1 cup of rice, it yields about 3 cups of cooked rice. And as always the ration to rice and water is 1:2...1 cup rice to 2 cups water. 

What you will need:

• 1/2 cup medium or short grain rice (my preference)
• 1 cup water
• 1 tsp beef or chicken bouillon (I am using beef in this recipe)
• 1 tsp Rosemary
• 1 tsp Marjoram*
• 2 tsp olive oil
• 3 tsp butter
• salt and pepper

 Let's get started:

1. In a small saucepan, add butter, herbs, and bouillon. *If using dry herbs, make sure you rub them in your hands to release the flavors.
2. Once butter has melted, add olive oil and water and bring to a boil.
3. Add in your rice and leave boiling for 2 minutes
4. Give a quick stir, reduce heat to a low, and cover *you want to continue to slowly simmer your rice, just make sure your heat is not too high, this could cause your rice to not cook properly.
5. Continue to cook for about 15-20 minutes, only stirring occasionally or else your rice could be soupy. 
6. Once tender, fluff up your rice and let sit for 3-5 minutes.
7. Season with any additional salt and pepper.

 *Thyme, Rosemary, and Marjoram are usually cooked together however, in this recipe I have omitted the thyme. Marjoram is related to mint so it helps ease the very strong flavor of the Rosemary, while complimenting it at the same time and preventing that 'over seasoned' taste.