Description
Buttery Seasoned Rice is a flavorful and fluffy side dish made with long grain white rice cooked in a savory mixture of chicken powder, garlic, onion, paprika, thyme, parsley, and butter. This economical homemade version of boxed rice mixes pairs well with a variety of meals and elevates your everyday dinner with rich taste and texture.
Ingredients
Scale
Rice and Seasonings
- 2 cups long grain white rice, uncooked
- 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
Butter
- 50g / 3 tbsp unsalted butter (or more to taste)
Instructions
- Combine Ingredients: Place the rice, water, chicken powder, garlic powder, onion powder, paprika, dried thyme, dried parsley (if using), salt, and black pepper into a large saucepan. Stir all ingredients well to mix.
- Bring to Simmer: Heat the saucepan over medium-high heat until the edges of the water are bubbling and the surface is rippling. Cover the pot with a lid and reduce the heat to medium-low (or low for strong stoves) to maintain a gentle simmer.
- Cook Rice: Let the rice cook undisturbed with the lid on for 13 minutes. Do not lift the lid during this time to ensure proper steaming and absorption of water.
- Check Absorption: After 13 minutes, carefully tilt the pot and quickly lift the lid to check that all the water has been absorbed by the rice.
- Let Stand: Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes to complete cooking and steaming.
- Add Butter and Fluff: After resting, add the butter to the rice and fluff gently using a rubber spatula to distribute the butter and separate the grains.
- Serve: Serve the buttery seasoned rice warm as a delicious side dish.
- Storage: Store leftover rice covered in the refrigerator for up to 4 days or freeze for up to 3 months.
- Rice Cooker Option: You can use the same ingredient ratios in a rice cooker. Combine all ingredients in the rice cooker and cook according to the manufacturer's instructions. Stir in butter after cooking.
Notes
- This recipe makes about 6 cups of cooked rice, serving 6 to 8 people as a side dish.
- Use brown rice instead of white rice by adjusting cooking time to about 40 minutes for proper tenderness.
- Chicken powder can be substituted with vegetable bouillon for a vegetarian alternative.
- Do not lift the lid during cooking to keep the rice texture fluffy and prevent undercooking.
- Butter amount is adjustable according to taste preferences for a richer dish.
- Refrigerate cooked rice in an airtight container for up to 4 days or freeze for up to 3 months to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 1 g
- Sodium: 595 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg
