Buttery Seasoned Rice
, about 30 min, Serves 6-8
Fluffy long grain rice simmered with bouillon, garlic, onion, paprika and thyme, finished with butter.
| 370 g long grain white rice, uncooked | Combine rice, water & seasonings, stir | Simmer, cover, low heat 13 min | Check water absorbed, rest 10 min | Add butter, fluff, serve |
| 800 ml cold tap water | ||||
| 2 tsp chicken powder / granulated 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 black pepper | ||||
| 50 g unsalted butter (or more) |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.