Buttery Seasoned Rice
Fluffy white rice cooked with bouillon and spices, then finished with butter. A savory side dish that makes 6 cups of cooked rice.
By Cookin' Kitchen
- Total: 18 minutes
- Servings: 6 servings
Recipe
Buttery Seasoned Rice
Fluffy white rice cooked with bouillon and spices, then finished with butter. A savory side dish that makes 6 cups of cooked rice.
Cookin' · https://cookin.club/recipes/buttery-seasoned-rice
- Prep
- 5 minutes
- Cook
- 13 minutes
- Total
- 18 minutes
- Servings
- 6
Ingredients
For 6 servings
Rice
Stir through
Instructions
Step 1: Place the rice, water, bouillon, garlic powder, onion powder, paprika, thyme, parsley, salt, and black pepper in a large saucepan and stir.
Step 2: Bring to a simmer over medium-high heat until the edges bubble and the surface ripples. Cover and reduce the heat to medium-low, or low if your stove runs strong. Keep it at a gentle simmer.
Step 3: Cook for 13 minutes without lifting the lid.
Step 4: Tilt the pot and quickly check that all the water has been absorbed.
Step 5: Remove the pot from the stove and let it stand, covered, for 10 minutes.
Step 6: Add the butter and fluff the rice with a rubber spatula. Serve.
Step 7: Cool the rice rapidly in a large bowl, or spread a larger batch on trays. Refrigerate or freeze within 1.5 hours.
Step 8: For a rice cooker, use the same ingredients and rice-to-water ratio. Cook according to the manufacturer's directions, then stir in the butter.
Notes
Ingredient swaps
For garlic powder, cook 2 finely chopped garlic cloves in 1 tablespoon (15 g) melted butter until golden, then add the rice, water, and remaining ingredients.
Replace onion powder with an extra 1/2 teaspoon garlic powder. Paprika can be omitted.
Replace thyme with dried oregano or basil, or use 1/4 teaspoon sage powder.
Parsley is optional. Substitute basil, 1 cup finely sliced green onion, or 1/2 cup finely chopped fresh parsley or chives.
Jasmine and basmati rice can be used. Avoid specialty rice such as risotto or paella rice.
Storage
Cool the rice quickly, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat loosely covered in the microwave with a sprinkle of water; frozen rice can be reheated in a shallow container.
Nutrition per serving
- Calories
- 266 kcal
- Fat
- 4 g
- Saturated fat
- 3 g
- Carbohydrates
- 51 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 5 g
- Sodium
- 595 mg
- Cholesterol
- 10 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Cook long-grain white rice with bouillon, garlic, onion, paprika, thyme, and parsley, then fluff it with butter for a savory side. The recipe makes about 6 cups of cooked rice.
The spices can be adjusted or substituted; see the notes for options.
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