Description
A flavorful and buttery seasoned rice recipe that serves as a perfect side dish to elevate any meal. This homemade version mimics boxed seasoned rices and is easy, economical, and delicious.
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 except the butter in a large saucepan and stir to mix evenly.
- Simmer: Bring the mixture to a simmer over medium-high heat until the edges bubble and the surface ripples. Then cover the saucepan and reduce heat to medium-low (or low if your stove runs hot) to maintain a gentle simmer.
- Cook Rice: Let it cook covered for 13 minutes without lifting the lid to ensure steam stays trapped inside for proper cooking.
- Check Water Absorption: After 13 minutes, tilt the pot quickly and lift the lid briefly to confirm all the water has been absorbed.
- Rest: Remove the saucepan from the heat and keep it covered for 10 minutes to allow the rice to finish steaming and become fluffy.
- Add Butter and Fluff: Add the butter to the cooked rice and fluff gently with a rubber spatula to evenly distribute the butter and seasoning.
- Serve: Serve the seasoned rice as a delicious side dish with your favorite meals.
- Storage: Store leftover rice in the refrigerator for up to 4 days or freeze for up to 3 months.
- Rice Cooker Option: Use the same ingredients and water-to-rice ratio in a rice cooker and cook according to the manufacturer’s instructions. Stir butter through the rice after cooking.
Notes
- This recipe makes about 6 cups of cooked rice, serving 6 to 8 people as a side dish.
- For a healthier option, substitute brown rice, but increase cooking time accordingly.
- If using bouillon cubes instead of powder, dissolve them in boiling water before adding to rice.
- Do not lift the lid while the rice is cooking to prevent steam from escaping, ensuring perfectly cooked rice.
- You can adjust the amount of butter to your preference for a richer or lighter dish.
- Refrigerate cooked rice within two hours of cooking to maintain food safety.
- Leftover rice can be reheated with a splash of water to restore moisture.
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
