Description
A flavorful and buttery seasoned rice recipe that mimics the taste of popular boxed rice mixes. This dish features long grain white rice cooked with chicken bouillon and aromatic spices, finished with butter for a rich, fluffy texture. Perfect as a versatile and economical side dish to complement a wide range of meals.
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 as desired)
Instructions
- Combine Ingredients: Place all rice ingredients including rice, water, chicken powder, garlic powder, onion powder, paprika, dried thyme, parsley, salt, and black pepper into a large saucepan and stir to mix well.
- Simmer Rice: Bring the mixture to a simmer over medium-high heat. You should see the edges bubbling and the entire surface rippling. Once simmering, cover with a lid and reduce the heat to medium-low (or low if you have a strong stove) so the rice simmers gently.
- Cook Without Disturbing: Allow the rice to cook for 13 minutes without lifting the lid to prevent steam from escaping and affecting the cooking process.
- Check Water Absorption: After 13 minutes, tilt the pot and quickly lift the lid just enough to ensure all water has been absorbed. If water is still present, cook for additional minutes as needed.
- Rest the Rice: Remove the pot from heat and let it stand, covered, for 10 minutes to finish steaming and allow the rice to become tender.
- Add Butter and Fluff: Add the butter to the cooked rice and fluff gently with a rubber spatula to combine the butter evenly and separate the grains.
- Serve and Store: Serve immediately as a side dish. Leftover rice can be refrigerated for up to 4 days or frozen for up to 3 months.
- Alternative Cooking Method: For rice cooker method, combine the same ingredients and water ratio in the rice cooker and cook according to the manufacturer's directions. Stir in butter at the end before serving.
Notes
- This recipe creates a homemade version of popular boxed seasoned rice mixes such as Rice-a-Roni or Uncle Ben's.
- For a healthier option, substitute brown rice but expect longer cooking time.
- Adjust butter quantity according to your taste preference; more butter will create a richer flavor.
- Make a large batch and refrigerate leftovers for up to 4 days or freeze for up to 3 months for convenient meal prep.
- Be careful not to lift the lid during cooking to maintain perfect texture.
- If you do not have chicken powder, substitute with vegetable bouillon for a vegetarian version.
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
