Buttery Seasoned Rice
User Reviews
4.9
Buttery Seasoned Rice
Description
Buttery Seasoned Rice is prepared by simmering rice in water seasoned with chicken powder (or bouillon cubes), garlic powder, onion powder, paprika, dried thyme, parsley, salt, and pepper. The seasoned water infuses the rice during cooking, resulting in flavorful, fluffy grains. A notable butter addition at the end lends richness and enhances mouthfeel.
The cooking method involves bringing the mixture to a simmer, then covering and cooking gently without lifting the lid, allowing the rice to absorb flavors and moisture evenly. After resting, butter is stirred through the rice to create a tender texture and satisfying depth.
This rice serves well as a side dish to a variety of protein and vegetable dishes. Optional substitutions allow for variations using brown rice, jasmine, basmati, or alternative spices. The recipe includes clear guidance for storage, reheating, and adapting seasoning levels based on taste preferences.
Preparing the rice in a rice cooker with the same ratios and ingredients is also possible for convenience.
Ingredients
- 2 cups long grain white rice , uncooked (Note 1 for brown rice)
- 3 1/4 cups water (cold tap water)
- 2 tsp chicken powder or 2 cubes dissolved in boiling water (Note 2, or granulated bouillon
- 1 tsp garlic powder *
- 1 tsp onion powder *
- 1 tsp paprika *
- 1/2 tsp thyme dried
- 2 tbsp parsley optional, dried
- 1 tsp salt
- 1/2 tsp black pepper
Stir through:
- 50g / 3 tbsp butter or MORE!, unsalted
Instructions
- Place all Rice ingredients in a large saucepan and give it a stir.
- Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
- Cook for 13 minutes - do not lift lid!
- Tilt pot then QUICKLY peek to ensure all water is absorbed.
- Remove from stove, stand 10 minutes with lid on.
- Add butter and fluff rice with a rubber spatula. Serve!
- Storage - please read Note 4.
- Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.
Notes
- Long grain white rice is preferred; jasmine and basmati can be used for added aroma.
- For brown rice, increase water to 4 cups and simmer for 25 minutes with a 10-minute resting period.
- Adjust chicken powder and salt to avoid overpowering chicken flavor; dissolve cubes in boiling water if used.
- Spices like garlic, onion powder, paprika, thyme, and parsley are flexible; omitted spices slightly alter flavor but remain tasty.
- Cool cooked rice quickly before refrigeration to maintain quality; reheat with moisture for best results.
- One cup of uncooked rice yields about three servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266cal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 595mg | 25% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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