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Seasoned Rice

Fluffy, flavorful rice that pairs with virtually anything: grilled chicken, roasted vegetables, curries, or even on its own as a light lunch. The secret is toasting the rice first and building layers of flavor with aromatics and broth, so every grain absorbs taste.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons butter
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1.5 cups long-grain white rice
  • 3 cups chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 bay leaf
  • Fresh parsley optional, for garnish

Equipment

  • Medium saucepan with a lid
  • Measuring cups and spoons
  • Wooden spoon or rice paddle
  • Fork for fluffing
  • Cutting board and sharp knife

Method
 

  1. Measure out the rice, dice the onion into small pieces, and mince the garlic while you gather your broth and seasonings.
  2. Heat the butter in a medium saucepan over medium heat until it foams and smells nutty, about 1 minute.
  3. Add the diced onion to the melted butter and cook for about 2 minutes, stirring often, until it softens and becomes translucent.
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant. Watch it closely and don't let it brown.
  5. Pour the rice into the saucepan and stir constantly for 2 to 3 minutes, coating each grain with butter. The rice should turn slightly translucent and begin to smell nutty.
  6. Sprinkle the salt, pepper, garlic powder, onion powder, and bay leaf over the toasted rice. Stir well so the seasonings coat the grains evenly.
  7. Pour the broth over the rice and stir once to make sure nothing sticks to the bottom of the pan.
  8. Turn the heat to high and bring the broth to a rolling boil, stirring once or twice.
  9. Once boiling, reduce the heat to low and place the lid on the saucepan. Simmer without lifting the lid or stirring for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
  10. Remove the pan from heat and let it sit covered for 5 minutes.
  11. Uncover the pan and use a fork to gently fluff the rice, breaking up any clumps and aerating the grains.
  12. Remove the bay leaf before serving. Taste and adjust seasoning if needed. Garnish with fresh parsley if desired.

Notes

Use fresh broth rather than water for noticeably richer flavor. Don't wash the rice before cooking, as the starch coating helps the grains stay separate and fluffy. Keep the heat at medium when toasting the rice so you color it without burning the butter or scorching the grains. Store leftover rice in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.