Description
Buttery Seasoned Rice is a flavorful and aromatic side dish made with long grain white rice cooked in a seasoned broth of chicken powder, garlic, onion, and spices. Finished with a generous amount of butter and dried parsley, this recipe results in fluffy, tender rice that pairs beautifully with a variety of main courses.
Ingredients
Scale
Rice and Seasoning
- 2 cups long grain white rice, uncooked (Note: brown rice can be used as alternative)
- 3 1/4 cups cold tap water
- 2 tsp chicken powder or granulated bouillon (or 2 cubes dissolved in boiling water)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp dried parsley (optional)
- 1 tsp salt
- 1/2 tsp black pepper
Finishing Ingredient
- 50g / 3 tbsp unsalted butter (or more, as preferred)
Instructions
- Combine Ingredients: Place all the rice ingredients—including the rice, water, chicken powder, garlic powder, onion powder, paprika, thyme, parsley, salt, and black pepper—into a large saucepan and stir well to combine everything uniformly.
- Simmer the Rice: Bring the mixture to a simmer over medium-high heat, watching for bubbling at the edges and rippling across the surface. Once it simmers, cover with a lid and reduce the heat to medium-low (or low on stronger stoves) to maintain a gentle simmer.
- Cook Without Peeking: Let the rice cook for 13 minutes without lifting the lid to ensure proper absorption and even cooking.
- Check Water Absorption: After cooking, tilt the pot slightly and quickly peek under the lid to check that all the water has been absorbed.
- Let Rice Stand: Remove the pan from heat and keep it covered. Allow the rice to rest for 10 minutes off the stove; this helps to steam the rice evenly and finish the cooking process.
- Add Butter and Fluff: Add the unsalted butter to the cooked rice and fluff it gently with a rubber spatula to evenly distribute the butter and separate the grains.
- Storage: Store leftover rice in an airtight container in the refrigerator. When reheating, add a little water or broth to restore moisture and fluff once heated.
- Alternative Rice Cooker Method: Use the same rice-to-water ratio and ingredients in a rice cooker. Cook according to your rice cooker’s instructions, then stir in the butter after cooking.
Notes
- Note 1: Brown rice can be substituted, but cooking times and liquid ratios will differ.
- Note 2: Use chicken powder or granulated bouillon for more flavor; alternatively, bouillon cubes can be dissolved in water before adding.
- Note 3: Butter quantity can be adjusted based on taste — adding more will result in richer rice.
- Note 4: For best storage, cool the rice before placing it in the fridge to avoid condensation and mushiness. Reheat with moisture for best texture.
