Description
This Buttery Seasoned Rice is a delicious, fluffy, and flavorful side dish that combines long grain white rice with aromatic spices and rich butter. Inspired by popular boxed rice mixes like Rice-a-Roni and Uncle Ben's, this homemade version is economical and easy to prepare, perfect to elevate any meal with minimal effort.
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
Finishing
- 50g / 3 tbsp unsalted butter (or more if desired)
Instructions
- Combine Ingredients: Place all rice and seasoning ingredients including rice, water, chicken powder, garlic powder, onion powder, paprika, thyme, parsley, salt, and pepper in a large saucepan and stir well to combine.
- Simmer Rice: Bring the mixture to a simmer over medium-high heat until edges bubble and the surface ripples. Once simmering, cover with a lid and reduce heat to medium-low (or low if your stove runs hot) to maintain a gentle simmer.
- Cook Without Lifting Lid: Let the rice simmer gently for 13 minutes without lifting the lid to ensure proper cooking and water absorption.
- Check Water Absorption: After 13 minutes, tilt the pot gently and quickly peek to confirm all water has been absorbed by the rice. Do not stir yet.
- Let Stand: Remove the pot from heat and let it stand with the lid on for 10 minutes to allow the rice to finish steaming and fluff up.
- Add Butter and Fluff: Add the butter on top of the hot rice, then gently fluff the rice using a rubber spatula to incorporate the butter and seasonings evenly. Serve immediately.
- Storage Tips: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently to maintain texture.
- Rice Cooker Option: Combine all ingredients in a rice cooker using the same water-to-rice ratio and cook according to the manufacturer's directions. Stir in butter after cooking.
Notes
- This recipe can be made with brown rice by following Note 1 adjustments (though requiring a longer cooking time).
- You can substitute chicken powder with bouillon cubes dissolved in boiling water.
- Dried parsley is optional but adds a nice fresh color and flavor.
- Make a large batch and store leftovers properly for convenience.
- Do not lift the lid during cooking to ensure the rice cooks evenly and absorbs all water.
- If you have a strong stove, reduce to low to prevent burning.
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
