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Easy Buttery Seasoned Rice (Perfect Every Time!)

What You’ll Need: Ingredients. A pantry-friendly seasoned rice with chicken bouillon, warm spices, and a buttery finish. Fluffy, flavorful, and ready in under 30 minutes—no peeking while it cooks!
Print Recipe
Prep Time 2 minutes
Cook Time 13 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Rice, Side Dish
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups long grain white rice uncooked
  • 3 1/4 cups water
  • 2 tsp chicken powder bouillon
  • 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 freshly ground black pepper
  • 3 Tbsp unsalted butter

Equipment

  • Large saucepan with tight-fitting lid
  • Rubber spatula or fork
  • Measuring Cups & Spoons
  • Rice cooker (optional)

Method
 

  1. Combine in saucepan: In a large saucepan, add rice, water, chicken powder, garlic powder, onion powder, paprika, dried thyme, optional parsley, salt, and pepper. Stir to distribute seasonings evenly (but do not add butter yet).
  2. Simmer & cover: Bring to a lively simmer over medium-high heat. As soon as the surface ripples and edges bubble, cover with a tight-fitting lid and reduce heat to medium-low (low for powerful burners).
  3. Cook undisturbed: Cook for 13 minutes without lifting the lid—steam is essential for even cooking.
  4. Rest 10 minutes: Remove from heat and let stand 10 minutes, covered, to finish steaming and redistribute moisture.
  5. Fluff with butter: Uncover, add butter, and gently fluff with a spatula or fork until butter melts and coats the grains. Serve immediately.
  6. Rice cooker method: Add all ingredients except butter to the rice cooker, stir, and cook per manufacturer settings. Stir in butter at the end and fluff.

Notes

The 10-minute covered rest is non-negotiable for fluffy rice—don’t skip it. If your lid isn’t tight, place a sheet of foil under the lid to trap steam.