Easy Buttery Seasoned Rice Recipe – Rich Flavor in Every Bite
If you’re searching for a foolproof way to make buttery seasoned rice that delivers both comfort and bold flavor, this recipe has you covered. With the perfect blend of garlic powder, onion powder, paprika, and a touch of dried thyme, this rice is anything but bland. Each spoonful is infused with savory chicken bouillon and finished with a generous swirl of butter, making it an ideal side dish for just about any meal. Plus, the addition of dried parsley adds a nice pop of color and freshness totally optional, but highly recommended.
The method is as easy as it gets: no rinsing, no sautéing just stir everything together, bring it to a simmer, cover, and cook. The secret to perfect texture? Don’t lift the lid while it simmers, and let it rest after cooking so the rice finishes steaming. Whether you’re using long grain white rice, jasmine, or even brown rice with a few tweaks, you’ll end up with fluffy, seasoned grains that are buttery, fragrant, and impossible to resist. It’s a staple recipe you’ll come back to again and again.
How to Make Perfect Buttery Seasoned Rice – No Fail, Every Time
This buttery seasoned rice recipe is a game changer for anyone who struggles with mushy or flavorless rice. By using chicken powder or bouillon cubes, garlic and onion powder, and a pinch of herbs, you build layers of umami that transform basic rice into a crave-worthy side dish. The best part? You don’t need fancy equipment or a long list of ingredients. Just one pot, some pantry staples, and a few simple steps to make rice that’s full of flavor and perfectly tender.
Ideal for meal prep or weeknight dinners, this rice keeps well in the fridge or freezer and reheats beautifully. You can also adapt it easily for a rice cooker just pop in all the ingredients and let the machine do the work. Want to make it vegetarian? Just use vegetable bouillon instead of chicken. Whether you’re serving it with grilled meats, roasted veggies, or using it as a base for a rice bowl, this seasoned rice is guaranteed to be a hit every single time.
Best Buttery Seasoned Rice – Perfect Every Time
5
servings5
minutes13
minutes290
kcalIngredients
2 cups long grain white rice , uncooked (Note 1 for brown rice)
3 1/4 cups water (cold tap water)
2 tsp chicken powder / granulated bouillon , or 2 cubes dissolved in boiling water (Note 2)
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 butter, unsalted (or MORE!)
Directions
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.
Recipe Notes:
See Note 3 below for subs.
- Rice – I used long grain white rice but any white rice is fine here, other than speciality rices like risotto and paella. Jasmine and basmati rice works fine but you’ll get the extra perfume of flavour from the rice itself (very tasty!).
Brown rice: Use 4 cups of water (ie 2 cups for every 1 cup rice), simmer 25 minutes then stand 10 minutes.
- Chicken powder / granulated bouillon – I find that using too much gives the rice too much of a fake chicken-y flavour. This is the amount that I think is perfect, but feel free to use more powder and less salt if you prefer.
Chicken CUBES – if you use cubes that don’t crumble easily, then dissolve in 1 cup boiling water and then only add 2 1/4 cups cold water (ie still 3 1/4 cups in total)
- Spices subs – don’t fret if you don’t have all of these. You could skip 1 and it will still taste similar. You an also sub as follows:
- Garlic powder – melt 1 tbsp (15g) butter and cook 2 finely chopped garlic cloves until golden, then add rice, water and all other ingredients and cook per recipe.
- Onion powder – add extra 1/2 tsp garlic powder instead
- Paprika – just skip it, adds a touch of warm earthy flavour and a bit of colour, not critical
- Thyme – not critical. Best sub is dried oregano, followed by basil. 1/4 tsp sage powder is SO GOOD as well.
- Parsley – optional, this is more for visual, to get the little green specks in the rice. Sub with basil, or stir through 1 cup finely sliced green onion, or 1/2 cup finely chopped fresh parsley or chives.
- Storage: Cool rice rapidly – either tip out into large bowl, or for super big batches, spread out on tray. Refrigerate or freeze within 1.5 hrs. 4 days in fridge, 3 months in freezer. Reheat in microwave loosely covered with sprinkle of water (to moisten), can reheat from frozen if in shallow containers. Rice reheats quickly in microwave, 2 – 3 minutes on high is more than enough.
- Recipe quantity – 1 cup uncooked rice will make enough rice for 3 people as a side (just shy of 3 cups once fluffed). 2 cups makes enough for 6 people.
- Nutrition per serving.
