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Seasoned Rice

Fluffy, flavorful seasoned rice with garlic, butter, and fresh herbs that transforms a humble grain into restaurant-quality side dish. Ready in under 30 minutes with foolproof results every time.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1.5 cups long-grain white rice or jasmine rice uncooked
  • 2.5 cups chicken or vegetable broth
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon garlic powder
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives or green onion chopped
  • 0.25 teaspoon red pepper flakes optional

Equipment

  • Large saucepan with a lid
  • Wooden spoon
  • Measuring cups and spoons
  • Fork for fluffing rice
  • Knife
  • Cutting board
  • Fine mesh strainer

Method
 

  1. Place the rice in a fine-mesh strainer and rinse under cool running water for about 30 seconds, stirring gently with your fingers to remove surface starch.
  2. Melt the butter in a large saucepan over medium heat and add the minced garlic. Cook for about 1 minute until fragrant and slightly golden, stirring constantly so it doesn't burn.
  3. Pour the rinsed rice into the pan with the garlic and butter, stirring constantly for 2 to 3 minutes until the rice grains become slightly translucent and smell toasted and nutty.
  4. Carefully pour the broth into the pan, stirring once to distribute the rice evenly.
  5. Add the salt, black pepper, and garlic powder to the pan and stir to combine.
  6. Increase the heat to medium-high and let the broth come to a rolling boil, which takes 2 to 3 minutes. Once boiling, reduce the heat to low and place the lid on the pan.
  7. Set a timer for 15 minutes and do not lift the lid or stir the rice while it cooks.
  8. After 15 minutes, remove the pan from heat but leave the lid on for 5 minutes to allow residual heat to finish cooking.
  9. Remove the lid and use a fork to gently fluff the rice, breaking up any clumps and separating the grains.
  10. Stir in the chopped parsley and chives just before serving.

Notes

Toast the rice in butter for the full 2 to 3 minutes for fluffy, separate grains with deeper flavor. Do not skip the rinsing step or lift the lid while cooking. Let rice rest for 5 minutes after cooking. Store cooled rice in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat with a splash of water or broth to restore moisture.