Buttery Seasoned Rice Recipe 2

For irresistibly buttery and flavorful seasoned rice, this recipe is your secret weapon, but how does it taste so good?

butter seasoned rice recipe

Craving rice that's anything but boring?

Get ready to transform plain grains into a flavor explosion with this unbelievably easy, buttery seasoned rice recipe.

We're talking simple ingredients, maximum taste, and a dish that will have everyone asking for seconds!

Ingredients

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I am so excited to share the yummy ingredients we will use! We're making rice that's way better than any boxed stuff, trust me!

First, you'll need 2 cups of long-grain white rice—the base of our deliciousness. Then, grab 3 1/4 cups of cold tap water. Don't even think about warm water, okay?

Next, for that savory punch, we need 2 tsp of chicken powder or granulated bouillon. I like using powders, but cubes work too! Now, add 1 tsp each of garlic powder, onion powder, and paprika. These spices—oh my!

Don't forget 1/2 tsp of dried thyme and 2 tbsp of dried parsley (if you're feeling fancy). A dash of salt (1 tsp) and pepper (1/2 tsp) will complete the essentials. For something similarly straightforward but sweet, one could even try a recipe based on dulce de leche.

Finally, have 3 tbsp (or more—I won't judge!) of unsalted butter ready to stir in at the end.

Instructions

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Now that we've gathered all our goodies, let's get cooking! First, I'll tell you to place all the rice ingredients in a large saucepan. Don't be shy, give it a good stir—we want everyone to get to know each other! This recipe is as simple and quick as making friend rice.

Next, I bring the mixture to a simmer over medium-high heat. You'll see the edges bubbling, and the whole surface will be rippling! Then, I put the lid on and turn the stove down to medium-low—or LOW if your stove is a hothead. It should be simmering gently.

I'll cook it for 13 minutes—no peeking! After that, I tilt the pot and take a QUICK peek to make certain all the water is absorbed.

Then, I remove it from the stove and let it stand for 10 minutes with the lid on. I know, it's torture, but trust me!

Lastly, I add the butter and fluff the rice with a rubber spatula. Serve it up and enjoy!

Storage

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Let's talk about how you can keep this rice fresh and ready for your next meal. Gotta cool that rice down quick, like it's playing hot potato! You can either dump it into a big bowl, or, for mega batches, spread it out on a tray – think of it like giving the rice some breathing room.

Now, here's the important bit: get it into the fridge or freezer within 1.5 hours. Nobody wants rice that's been sitting out.

You can stash it in the fridge for up to 4 days, or freeze it for a whopping 3 months! Just make sure it's sealed, or it'll develop freezer burn.

I find that it's best to freeze it in shallow containers.

Recipe Notes

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Time for recipe notes – here are some of my thoughts! You'll find some handy tips, swaps, and important things I think you should know before you start cooking.

First, about rice. I usually use long grain white rice–it's my go-to. But hey, any white rice works, except the fancy risotto or paella kinds, alright? Jasmine or basmati adds a nice flavor twist, if you're feeling fancy!

Next up: spices! Don't sweat it if you're missing one–seriously! You can skip one, and it'll still taste great. If you're skipping the garlic powder, cook garlic in butter and then add it to the rice, water, and other ingredients!

Finally, storage: cool down that rice, like, pronto! I'm talking fridge or freezer within 1 1/2 hours. 4 days in the fridge, or 3 whole months if you stash it in the freezer. Reheat it in the microwave, covered, with a splash of water — easy peasy!

Short Recipe Version

Buttery Seasoned Rice

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

1 cup Long Grain Rice

2 cups Water

1 tsp Salt

1/2 tsp Garlic Powder

1/4 tsp Black Pepper

3 tbsp Butter

Instructions:

  1. Combine rice, water, salt, garlic powder, and pepper in a saucepan.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  3. Remove from heat and let stand for 5 minutes.
  4. Fluff with a fork and stir in butter. Cool to room temperature within 1.5 hours before refrigerating.

Nutrition Information (Approximate per serving):

Calories: 210

Fat: 7g

Protein: 3g

Carbohydrates: 34g