Buttery Seasoned Rice is a from-scratch alternative to boxed rice mixes that delivers fluffy, savory rice with garlic, onion, and herbs. It takes 30 minutes, stores for up to 4 days, and serves 6–8 as a versatile side dish.
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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.
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop with a splash of water.
Yes. Use the same 2:1.625 water-to-rice ratio and add all ingredients together, then cook per your rice cooker's directions. Stir in butter at the end.
Bring to a simmer over medium-high heat, cover, reduce to medium-low, and cook for 13 minutes without lifting the lid. Let it rest 10 minutes off heat before fluffing.
Yes. Store in an airtight container in the freezer for up to 3 months, or refrigerate for up to 4 days. Reheat gently with a splash of water.
Use 2 chicken bouillon cubes dissolved in boiling water, or replace with vegetable or beef bouillon for a different flavor.
Yes, but increase the water to approximately 3½ cups and the cooking time to 45–50 minutes. Check the water absorption before serving.
