Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Buttery Seasoned Rice – super economical, super tasty! Recipe
Seasoned Rice is a do-it-yourself model of the flavoured boxed rices like Rice-A-Roni and Uncle Ben’s! A fast method so as to add flavour to white rice to make it tremendous tasty, this can be a rice facet that’s economical, easy to make, and goes with actually every part.
Make an enormous batch and refrigerate 4 days or freeze 3 months.
Buttery Seasoned Rice
I inform my mates that is the rice model of Potato Salad – you make an enormous batch, stash it within the fridge and produce it out evening after evening to serve with every part.
Besides not like Potato Salad, this rice recipe will also be frozen. Whip it out of the freezer, pop it within the microwave for a few minutes. Anybody for a 2 minute on the spot facet – that didn’t come from a field??!!
Rice Aspect Dish for every part!
Don’t get me improper, plain rice has its place on this world. Doused with saucy stir fries, smothered in spicy curries. However you do want a sauce.
So how do you make plain white rice so tasty, you’ll want to eat a meals’ price straight out of the pot?? Prepare dinner it with inventory powder/bouillon, some spices and add a very good wack of butter!
Flavourings and spices for seasoned rice
Right here’s what goes on this seasoned rice. You can also make this with any white rice apart from speciality rices like risotto, paella and sushi rice. Additionally see the recipe notes for easy methods to alter this for brown rice.
Don’t fear in case you don’t have all of the spices, there are many options! See under the picture for an inventory.
Substitution for spices
You possibly can skip one of many spices and it’ll nonetheless style comparable. Or you’ll be able to substitute as follows:
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Garlic powder – soften 1 tbsp (15g) butter and cook dinner 2 finely chopped garlic cloves till golden, then add rice, water and all different elements and cook dinner per recipe;
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Onion powder – add further 1/2 tsp garlic powder as a substitute;
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Paprika – simply skip it, provides a contact of heat earthy flavour and a little bit of color, not vital;
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Thyme – not vital. Finest sub is dried oregano, adopted by basil. 1/4 tsp sage powder is SO GOOD as nicely.
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Parsley – elective, that is extra for visible, to get the little inexperienced specks within the rice. Sub with basil, or stir via 1 cup finely sliced inexperienced onion, or 1/2 cup finely chopped contemporary parsley or chives.
How one can make rice style higher!
Right here’s easy methods to make this flavoured rice which comes out superbly fluffy – with the added bonus of no scorched pot base too!
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Place rice, water and all of the seasonings into a big saucepan or small pot and provides it a very good stir;
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Place a good becoming lid on, then flip all the way down to medium low – or low for robust stoves. You need the water to nonetheless be simmering – if the warmth is just too low, then the rice simply sits there in sizzling water, bloating, fairly than absorbing. Too excessive, and it’ll bubble over and out the edges of the pot. NO PEEKING – the lid wants to remain on to lure the steam inside – it will guarantee your rice cooks evenly;
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After 13 minutes, take away from the range and let it relaxation for 10 minutes – the rice will end cooking throughout this time (in case you strive the rice as quickly because it comes off the range, you’ll discover the floor of the grain is moist and the within remains to be raw);
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Add butter and fluff up the rice with a rubber spatula – the residual warmth will soften the butter. I like to recommend utilizing a minimum of 3 tbsp (50g) for a beautiful buttery rice, however you’ll be able to scale back to 2 tbsp (30g) if you would like. Or sub with further virgin olive oil, or simply skip the butter – it should nonetheless be very tasty rice!
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Pile onto serving platter, sprinkle with parsley or one thing inexperienced for presentation if you want. Dig in!
How one can correctly retailer cooked rice
Cooked rice will maintain for as much as 5 days within the fridge (I say 4 to be protected). Cool the seasoned rice quickly – tumble it out of the pot into a big bowl, or in case you scaled up the batch then unfold out on tray(s). Refrigerate inside 2 hours of cooking.
The tales you could have heard about meals security and cooked rice revolves round giant volumes of cooked rice sitting out for hours and hours, creating a comfortable surroundings for micro organism to develop which might result in meals poisoning. That is typical of huge scale cooking, not house cooking (as a result of huge portions of rice takes ages to chill down).
A single batch of this seasoned rice will cool to room temp in 40 minutes as soon as in a serving bowl, so that you’ll don’t have any sensible points with storing.
What to serve with Seasoned Rice
This can be a rice facet dish that may just about go together with any meals apart from Asian meals and curries (they’ve acquired sufficient flavour in them as it’s!).
It’s tasty sufficient to eat plain with out sauce, fast sufficient for midweek meals but so good you’ll need it on the desk of grander affairs too! Right here’s a couple of options for mains to serve with this:
It will even be terrific to make a meat-free meal out of issues like these:
AND stuff them into BURRITOS!!
Now, kiss these boxed rices goodbye, and make an enormous batch of this rice and refrigerate for days, or freeze it! – Johnsat x
Watch easy methods to make it
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
- 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.
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.
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