Best Side Essentials Easypeasy Seasoned Rice Recipes

BUTTERY SEASONED RICE

Buttery Seasoned Rice image

Recipe video above. Fluffy, seasoned, buttery rice that will elevate any meal! Homemade version of boxed rices like Rice-a-Roni and Uncle Bens. Economical way to make a really tasty rice side dish that will go with anything! Makes 6 cups cooked rice (fluffed), serves 6 - 8 as a side. Make a big batch, refrigerate 4 days or freeze 3 months!

Provided by Nagi

Categories Sides

Number Of Ingredients 11

Ingredients

2 cups long grain white rice (, uncooked (Note 1 for brown rice))
3 1/4 cups water ((cold tap water))
2 tsp chicken powder / granulated bouillon (, or 2 cubes dissolved in boiling water (Note 2))
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
50g / 3 tbsp butter, unsalted ((or MORE!))

Steps:

Place all Rice ingredients in a large saucepan and give it a stir.
Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
Cook for 13 minutes - do not lift lid!
Tilt pot then QUICKLY peek to ensure all water is absorbed.
Remove from stove, stand 10 minutes with lid on.
Add butter and fluff rice with a rubber spatula. Serve!
Storage - please read Note 4.
Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

Nutrition Facts : Calories 266 kcal, Carbohydrate 51 g, Protein 5 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SIDE ESSENTIALS: EASY/PEASY SEASONED RICE

Side Essentials: Easy/Peasy Seasoned Rice image

This is a great flavorful rice that pairs well with fish, chicken, beef , or just eat a bowl by itself; in addition, the simple spices make it simple to make. Looking for a new way to make pot of rice? Look no further. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Rice Sides

Time 30m

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
2 Tbsp sweet butter, unsalted
1/2 tsp ground turmeric
1/2 tsp ground cumin
1 c long grained white rice
1 1/2 c chicken stock, not broth, hot
salt, kosher variety, to taste
black pepper, freshly ground, to taste
OPTIONAL ITEMS
1 - 2 dash(es) tamari sauce, or liquid aminos
1 - 2 pinch cayenne, for some cold weather heat
shaved parmesan, for garnish

Steps:

1. PREP/PREPARE
2. Remember when you are melting the butter, and blooming the spices, keep the temp to medium low. We do wish to burn them, or it will impart a bitter taste to the rice. And, the same is true when you are cooking the rice in the butter... keep it low.
3. Gather your ingredients (mise en place).
4. Add the butter to a saucepan over medium-low heat, and after it melts, add the turmeric and cumin.
5. Stir together until combined and keep stirring for another 60 seconds.
6. Add the rice and stir with the other ingredients until the rice begins to slightly brown, about 3 - 4 minutes. While stirring, toss in a bit of salt and pepper.
7. Remember, no burning; just an ever-so-slight browning.
8. Add the hot stock, raise the heat to get to a simmer. Then cover and simmer undisturbed for 15 minutes. After 15 minutes, remove from the heat, keep covered, and let it sit for an additional 10 - 12 minutes. That will give the rice a chance to absorb any remaining chicken stock.
9. Uncover, fluff with a fork, and do a final tasting for proper seasoning (I like to add a bit more salt and pepper).
10. PLATE/PRESENT
11. Serve as a side dish or eat a steaming bowl, all by itself. Enjoy.