
Transform plain white rice into a savory, aromatic side dish with this simple garlic butter seasoned rice recipe. Perfectly fluffy and infused with a blend of herbs and spices, it's the ultimate accompaniment to any main course.
In a large saucepan, combine the long-grain white rice, water, chicken bouillon, garlic powder, onion powder, paprika, dried thyme, dried parsley, salt, and black pepper. Stir well to distribute the seasonings.
Place the pot over medium-high heat and bring to a simmer. You should see the edges bubbling and the entire surface rippling.
Once simmering, cover the pot with a tight-fitting lid and reduce the heat to medium-low (or low if you have a powerful stove). Let the rice simmer gently for 13 minutes. Do not lift the lid during this time.
After 13 minutes, tilt the pot slightly and take a very quick peek to ensure all the water has been absorbed. If liquid remains, cover and cook for another 1-2 minutes.
Remove the pot from the heat and let it stand, covered, for 10 minutes. This resting period allows the rice to finish steaming for a perfect texture.
Add the unsalted butter to the pot and fluff the rice gently with a rubber spatula or fork until the butter is melted and the rice is well-coated. Serve immediately.
For a vegetarian version, substitute the chicken bouillon with vegetable stock powder. If using a rice cooker, simply add all ingredients except the butter and cook according to the 'white rice' setting, then stir in the butter at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.




