Description
Buttery Seasoned Rice is a flavorful and fluffy side dish made with long grain white rice cooked with a blend of spices, chicken bouillon, and butter. This recipe offers a homemade alternative to boxed rice mixes, delivering a delicious and economical accompaniment that complements a variety of meals. Perfect for making ahead and storing, it serves 6 to 8 people.
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
- 50 g / 3 tbsp unsalted butter (or more if desired)
Instructions
- Combine Ingredients: Place all rice ingredients into 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 with a lid and reduce the stove heat to medium-low (or low for strong stoves) to maintain a gentle simmer.
- Cook Rice: Cook the rice for 13 minutes without lifting the lid to ensure proper steaming.
- Check Absorption: Tilt the pot and quickly lift the lid to ensure all the water has been absorbed.
- Rest: Remove the saucepan from heat and let it stand with the lid on for 10 minutes to complete the cooking process.
- Add Butter and Fluff: Stir in the butter and fluff the rice gently with a rubber spatula before serving.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for later use.
- Rice Cooker Method: Use the same ingredients and water-to-rice ratio in a rice cooker and cook according to the manufacturer's instructions. Stir in the butter at the end.
Notes
- For a healthier option, substitute long grain white rice with brown rice, but expect a longer cooking time.
- Chicken powder can be replaced by bouillon cubes dissolved in boiling water as a flavorful alternative.
- Do not lift the lid during cooking to maintain steam and ensure fluffy rice.
- Make a big batch and store leftovers properly to enjoy this side dish anytime.
- This recipe yields about 6 cups of cooked rice, serving 6 to 8 people as a side dish.
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
