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Home Rice Recipes

Buttery Seasoned Rice – super economical, super tasty!

By:Nagi
Published:30 Mar '20Updated:13 Nov '20
231 Comments
Recipe v Video v Dozer v

Seasoned Rice is a homemade version of the flavoured boxed rices like Rice-A-Roni and Uncle Ben’s! A quick way to add flavour to white rice to make it super tasty, this is a rice side that’s economical, simple to make, and goes with literally everything.

Make a big batch and refrigerate 4 days or freeze 3 months.

Close up of seasoned rice with butter, ready to be served (copycat boxed rice)

Buttery Seasoned Rice

I tell my friends this is the rice version of Potato Salad – you make a big batch, stash it in the fridge and bring it out night after night to serve with everything.

Except unlike Potato Salad, this rice recipe can also be frozen. Whip it out of the freezer, pop it in the microwave for a couple of minutes. Anyone for a 2 minute instant side – that didn’t come from a box??!!

Flavoured butter rice on a plate, ready to be served

Rice Side Dish for everything!

Don’t get me wrong, plain rice has its place in this world. Doused with saucy stir fries, smothered in spicy curries. But you do need a sauce.

So how do you make plain white rice so tasty, you will want to eat a meals’ worth straight out of the pot?? Cook it with stock powder/bouillon, some spices and add a good wack of butter!


Flavourings and spices for seasoned rice

Here’s what goes in this seasoned rice. You can make this with any white rice other than speciality rices like risotto, paella and sushi rice. Also see the recipe notes for how to adjust this for brown rice.

Don’t worry if you don’t have all the spices, there are plenty of alternatives! See below the photo for a list.

Spices for rice to make it taste better

Substitution for spices

You could skip one of the spices and it will still taste similar. Or you can substitute 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.


How to make rice taste better!

Here’s how to make this flavoured rice which comes out beautifully fluffy – with the added bonus of no scorched pot base too!

How to make rice taste better

  1. Place rice, water and all the seasonings into a large saucepan or small pot and give it a good stir;

  2. Bring to a simmer over medium high heat until there’s bubbles around the edges and the entire surface is rippling, and it foams a bit (you’ll see in the video);

  3. Place a tight fitting lid on, then turn down to medium low – or low for strong stoves. You want the water to still be simmering – if the heat is too low, then the rice just sits there in hot water, bloating, rather than absorbing. Too high, and it will bubble over and out the sides of the pot. NO PEEKING – the lid needs to stay on to trap the steam inside – this will ensure your rice cooks evenly;

  4. After 13 minutes, remove from the stove and let it rest for 10 minutes – the rice will finish cooking during this time (if you try the rice as soon as it comes off the stove, you’ll find the surface of the grain is wet and the inside is still uncooked);

  5. Add butter and fluff up the rice with a rubber spatula – the residual heat will melt the butter. I recommend using at least 3 tbsp (50g) for a lovely buttery rice, but you can reduce to 2 tbsp (30g) if you want. Or sub with extra virgin olive oil, or just skip the butter – it will still be very tasty rice!

  6. Pile onto serving platter, sprinkle with parsley or something green for presentation if you wish. Dig in!

Seasoned rice in a saucepan, ready to be served

How to properly store cooked rice

Cooked rice will keep for up to 5 days in the fridge (I say 4 to be safe). Cool the seasoned rice rapidly – tumble it out of the pot into a large bowl, or if you scaled up the batch then spread out on tray(s). Refrigerate within 2 hours of cooking.

The stories you may have heard about food safety and cooked rice revolves around large volumes of cooked rice sitting out for hours and hours, creating a cosy environment for bacteria to grow which can lead to food poisoning. This is typical of large scale cooking, not home cooking (because vast quantities of rice takes ages to cool down).

A single batch of this seasoned rice will cool to room temp in 40 minutes once in a serving bowl, so you’ll have no practical issues with storing.

What to serve with Seasoned Rice

This is a rice side dish that will pretty much go with any foods other than Asian food and curries (they’ve got enough flavour in them as it is!).

It’s tasty enough to eat plain without sauce, quick enough for midweek meals yet so good you’ll want it on the table of grander affairs too! Here’s a few suggestions for mains to serve with this:

Baked Chicken Breast with a side of Garlic Butter Rice with Kale on a white plate, ready to be eaten.
Oven Baked Chicken Breast
Overhead photo of Grilled chops on a plate with potato rosti and salad, made using amade using a great Pork Chop Marinade
A Great Pork Chop Marinade
Overhead photo of golden Roast Chicken with crispy skin, fresh out of the oven, bathed in garlic-herb-lemon butter.
Roast Chicken
Slice of juicy Honey Garlic Pork Tenderloin on a bed of creamy mashed cauliflower
Pork Tenderloin with Honey Garlic Sauce
Overhead photo of Crispy Pan Fried Fish with a side of asparagus and beans
Crispy Pan Fried Fish
5 minutes prep is all it takes for this juicy flavour bomb! Made extra tasty with an Italian dressing slathered on the chicken.
Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast
Parmesan Crusted Chicken Breast - golden brown and crispy on the outside, juicy on the inside.
Crispy Parmesan Crusted Chicken Breast
Fork picking up Garlic Prawns
Garlic Prawns (Shrimp)
Showing juicy inside of steak after using Steak Marinade
Beef Steak Marinade
Honey Garlic Chicken Breast in a skillet, fresh off the stove
Honey Garlic Chicken Breast

It would also be terrific to make a meat-free meal out of things like these:

Close up overhead photo of Magic Broccoli - the best roasted broccoli ever, fresh out of the oven
Magic Broccoli
Close up of Chipotle Lime Roasted Cauliflower on a sheet pan, fresh out of the oven
Chipotle Lime Roasted Cauliflower
Stack of Crispy Zucchini Fritters with a dollop of sour cream on a rustic brown plate with a side of arugula salad,
Crispy Zucchini Fritters
Try this Roasted Parmesan Crusted Cauliflower for dinner tonight! Serve it as a side or as a main meal, or how about as a healthy, low carb snack at a gathering? It's quick, easy and off-the-charts delicious! recipetineats.com
Roasted Parmesan Crusted Cauliflower
Baked Broccoli Cheese Balls - outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce. recipetineats.com
Baked Broccoli Cheese Balls
Close up of Garlic Butter Roasted Mushrooms
Garlic Butter Roasted Mushrooms
Close up of Marinated Grilled Vegetables
Incredible BBQ Grilled Vegetables – marinated!

AND stuff them into BURRITOS!!

Now, kiss those boxed rices goodbye, and make a big batch of this rice and refrigerate for days, or freeze it! – Nagi x


Watch how to make it

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Buttery Seasoned Rice

Author: Nagi
Prep: 5 mins
Cook: 13 mins
Resting time: 10 mins
Sides
Western
4.90 from 66 votes
Servings6 - 8 people
Tap or hover to scale
Print
Recipe video above. Fluffy, seasoned, buttery rice that will elevate any meal! Homemade version of boxed rices like Rice-a-Roni and Uncle Bens. Economical way to make a really tasty rice side dish that will go with anything! Makes 6 cups cooked rice (fluffed), serves 6 - 8 as a side. Make a big batch, refrigerate 4 days or freeze 3 months!

Ingredients

  • 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

Stir through:

  • 50g / 3 tbsp butter, unsalted (or MORE!)

Instructions

  • 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.
1. 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.
2. 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)
3. 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.
4. 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.
5. 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.
6. Nutrition per serving.

Nutrition Information:

Calories: 266cal (13%)Carbohydrates: 51g (17%)Protein: 5g (10%)Fat: 4g (6%)Saturated Fat: 3g (19%)Cholesterol: 10mg (3%)Sodium: 595mg (26%)Potassium: 102mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 295IU (6%)Vitamin C: 1mg (1%)Calcium: 29mg (3%)Iron: 1mg (6%)
Keywords: butter rice, homemade boxed rice, seasoned rice
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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231 Comments

  1. KATE says

    September 27, 2022 at 7:14 pm

    5 stars
    You are a lifesaver Nagi. Could never get my rice the way hubby likes it so gave yours a go. He raved about it. Added some Sesame Oil and Chine Rice Wine and fish sauce. Thank you thank you. PS My dog Smokey loves it also.

    Reply
  2. Nicole says

    August 17, 2022 at 5:41 pm

    5 stars
    I make this regularly as we lovvve it.. sometimes I quickly just type “rice” in search bar to get to what I’m looking for (it’s just quicker for me than going via the menu as I use my phone most of the time). But Nagi this one isn’t top-listed when I search! It’s lost somewhere in the middle! Criminal offence!

    Reply
  3. Tressa says

    August 4, 2022 at 9:44 am

    5 stars
    I wanted to add I use it as a bed for blackened catfish sometimes. I like the idea of adding mixed veggies like one person said. Mine turns out looking just like the picture.

    Reply
  4. Tressa says

    August 4, 2022 at 9:37 am

    5 stars
    I thought I had left a review. This is the 3rd time making this recipe. The difference I do is 4 cups of water and cut down on the salt because the bullion has salt. My family loves it!!! When I get me some chicken broth I’m gonna use that I think that would be wonderful too.

    Reply
  5. Lyn says

    July 10, 2022 at 10:16 am

    I have made this twice now & im going wrong somewhere. I follow the recipe & steps exactly but somehow each time the liquid has absorbed to the perfect consistency at the 13 min mark & I stand for 10 mins but the rice is still very undercooked. My stove needs to be on the lowest setting which I do but where am I going wrong? If I add extra liquid & cook for slightly longer will it dilute the flavour? The taste is however delicious Nagi, I just suck at cooking rice! 🤪

    Reply
    • Tressa says

      August 4, 2022 at 9:33 am

      Do 4 cups of water and 2 cups of rice and see if that works better for you.

      Reply
  6. Lindsey Fox says

    July 5, 2022 at 10:26 am

    5 stars
    Oh wow, this rice is amazing! Id started to follow another recipe but then it went weird so I switched to yours. So I had butter and olive oil in the pot and sauteed the rice for a bit. This is so good, thanks for the recipe. I think I’m going to saute some onions and throw them in next time.

    Reply
  7. Camille says

    June 20, 2022 at 4:12 am

    Can I substitute the water or some of the water with chicken broth and not use the chicken bullion cubes?

    Reply
    • Tressa says

      August 4, 2022 at 9:31 am

      Yes that would definitely work.

      Reply
  8. Del says

    May 27, 2022 at 7:48 am

    5 stars
    Family loves this rice recipe.

    Reply
    • Nagi says

      May 27, 2022 at 1:45 pm

      Woo hoo Del that’s great! I am glad they like it! N x

      Reply
  9. Deidre Anne says

    May 25, 2022 at 1:21 pm

    Delicious – I add frozen mixed veges and call it dinner. My flate-mate loves it as do I.

    Reply
    • Nagi says

      May 26, 2022 at 7:37 am

      Great idea Deidre!! Enjoy! N x

      Reply
  10. Marilyn says

    May 24, 2022 at 12:21 pm

    5 stars
    This was very good!! Needed something to serve with chicken. Had the ingredients and it was so simple to prepare and tasty. Will be saving this recipe.

    Reply
    • Nagi says

      May 24, 2022 at 4:10 pm

      Woo hoo I am glad that you liked it Marilyn! N x

      Reply
    • Dawn K says

      June 5, 2022 at 5:03 am

      5 stars
      Before this recipe I was a failure at making rice. Now it is perfect every time. Cooked perfectly and so much flavor. I can’t believe it is so easy.

      Reply
  11. Antoinette says

    May 16, 2022 at 10:56 pm

    Can this be adapted for a rice cooker? If yes…can you help with the amounts of ingredients?

    Reply
    • Nagi says

      May 17, 2022 at 3:21 pm

      I don’t use one – sorry Antoinette! N x

      Reply
    • Meagan says

      December 15, 2022 at 4:17 am

      5 stars
      Hi Antoinette,
      I just wanted to let you know that I make this recipe in my rice cooker all the time. The standard size of the measuring cup for a rice cooker is 3/4 cup, but measure yours just in case it differs! So I do three scoops in the rice cooker which equals 2.25 C, water to the 3 line, everything else the same, just with rounded rather than level measures for the spices. White rice setting and off you go!

      Reply
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