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Seasoned Rice Recipe

Fluffy long-grain rice toasted in butter and simmered in broth with spices for a flavorful side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, International
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons butter unsalted or salted depending on your preference
  • 1 and 1/2 cups long-grain white rice preferably jasmine or basmati
  • 3 cups chicken broth or vegetable broth low-sodium works best
  • 1 teaspoon kosher salt adjust based on your broth's saltiness
  • 1/2 teaspoon black pepper freshly ground if possible
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme or Italian seasoning
  • Pinch of cayenne pepper optional but adds subtle warmth

Equipment

  • Medium saucepan with lid
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Fork

Method
 

  1. Measure 1 and 1/2 cups of rice and rinse it under cold water for about 30 seconds, stirring gently to remove excess starch.
  2. Melt 2 tablespoons of butter in a medium saucepan over medium heat, swirling the pan to coat the bottom, about 30 seconds.
  3. Add the rinsed rice and toast for 2 to 3 minutes, stirring continuously until the edges become slightly translucent and a nutty aroma develops.
  4. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried thyme, and a pinch of cayenne pepper for 15 seconds to coat the grains.
  5. Pour in 3 cups of broth and stir gently to break up any clumps.
  6. Increase heat to high and bring to a boil, about 2 to 3 minutes.
  7. Reduce heat to low, cover with a snug-fitting lid, and simmer undisturbed for 18 minutes.
  8. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Notes

Serve as a side dish or save leftovers for fried rice or grain bowls.