Description
Buttery Seasoned Rice is a flavorful, fluffy side dish that elevates any meal with its blend of herbs and spices. This homemade version of popular boxed rice mixes is economical and easy to prepare using simple pantry ingredients and stovetop cooking.
Ingredients
Scale
Main Ingredients
- 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
- 50g / 3 tbsp unsalted butter (or more)
Instructions
- Combine Ingredients: Place all rice ingredients including rice, water, chicken powder, garlic powder, onion powder, paprika, thyme, parsley, salt, and pepper into a large saucepan and stir to mix evenly.
- Bring to Simmer: Heat the saucepan over medium-high heat until it begins to simmer—look for bubbling edges and a rippling water surface. Then cover with a lid and reduce heat to medium-low or low for strong stoves to maintain a gentle simmer.
- Cook Rice: Let the rice cook undisturbed for 13 minutes without lifting the lid to ensure proper steam cooking and absorption.
- Check Water Absorption: After 13 minutes, tilt the pot carefully and quickly peek under the lid to verify that all the water has been absorbed.
- Rest the Rice: Remove the pan from heat and keep the lid on, allowing the rice to stand for 10 minutes so it finishes steaming and becomes fully tender.
- Add Butter and Fluff: Stir in the butter and fluff the rice gently using a rubber spatula before serving to distribute flavors and achieve a light texture.
- Storage Tips: Cool any leftover rice quickly and store it in the refrigerator for up to 4 days or freeze for up to 3 months to maintain freshness.
- Rice Cooker Option: Combine the same ingredients and proportions in a rice cooker and cook according to the manufacturer's instructions. Stir in butter after cooking before serving.
Notes
- For a whole grain option, substitute the white rice with brown rice but note that it will require a longer cooking time.
- Use chicken powder or granulated bouillon dissolved in water for richer flavor; vegetable bouillon can be used for a vegetarian version.
- Adjust butter quantity to taste for richer rice.
- Fluff rice gently with a rubber spatula to avoid breaking grains and maintain light texture.
- This rice pairs well with a wide variety of main dishes, from grilled meats to stews and vegetarian fare.
- Store cooked rice properly in airtight containers for optimal freshness and food safety.
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
