seasoned rice

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!

Buttery Seasoned Rice

rice

water ((cold tap water))

chicken powder

garlic powder (*)

onion powder (*)

tsp paprika (*)

thyme (*)

parsley (*, optional)

salt

tsp black pepper

/ 3 tbsp butter, unsalted ((or MORE!))

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.

Seasoned Rice with Japanese flavour recipe. It is simple and easy to make yet you can create a delicately flavoured dericious rice!

Seasoned Rice with Japanese Flavour (Takikomi Gohan)

400 grams/14 ounces short grain white rice (2cups) (*1)

g carrot (1/4 cup chopped carrot)

tofu

Konnyaku (konjac) (*3)

410 milliliters/14floz Dashi stock (1 & 2/3 cups + 2 tsp)

tsp salt

tbs soy sauce (*4)

tbs sake (*4)

mirin (*4)

tbs sugar

30 min prior to cooking, wash the rice a few times and let the rice soak in water for at least 30 minutes. *5

Meanwhile, cut the chicken into about 1 cm sized dice, and slice the carrot, deep fried tofu, and konnyaku. *6

Set the chopped ingredients aside.

Drain the rice and place it in the rice cooker.

Add all the seasonings in a measuring cup and add water to make a total of 2 cups (that is, the water and the seasoning should together equal 2 cups) and pour onto the rice in the rice cooker. *7

Place the rice cooker over high heat. When it boils, turn the heat down to low-medium with the lid on. From this point forward, do not open the lid and cook a further 15-20 minutes.

After 15-20 minutes, turn the heat off and let it stand for further 10 minutes without opening the lid to steam cook.

Open the lid and turn the rice and ingredients to spread evenly and also let the excess moisture evaporate.

Serve the seasoned rice in a rice bowl.

Forgo store bought rice box mix, make your very own and best homemade seasoned rice recipe. It’s super easy, well under the budget and you get to adjust the flavors according to your taste.

Best Homemade Seasoned Rice

white rice

stock (chicken stock

onion powder

garlic powder

thyme

parsley

Salt and pepper

butter

Into a sauce pan add rice.

Add in rest of the seasoning and flavoring ingredients – salt n pepper, onion powder, garlic powder, cayenne pepper, dried thyme, dried parsley.

For each cup of white short grain rice use double the amount of stock. For 1 cup white rice, pour 2 cups stock.

Stir everything together.

Bring the saucepan to boil over medium heat. Once it starts boiling, simmer heat, cover the pot with lid and let it cook in it’s own steam for about 12 to 14 minutes.Note: Do not keep opening the lid. Steam will escape and rice will not be cooked to perfection if you keep opening lid to peep in. If you want to peep in, use glass lid so you can check on the rice without opening the lid.

Once done, turn off flame. Remove pot from the stove.

Add in butter. Gently fluff the rice and stir in the butter to spread uniformly.

Your seasoned rice is ready to be served as side dish for your favorite roast chicken meal or any meal.

https://www.youtube.com/watch?v=dW9frgedbnM&feature=youtu.be

Forgo store bought rice box mix, make your very own and best homemade seasoned rice recipe. It’s super easy, well under the budget and you get to adjust the flavors according to your taste.

Detailed Recipe Link -https://www.currytrail.in/homemade-seasoned-rice/

Homemade Seasoned Rice

With savory flavor in every bite, this Seasoned Rice is an easy go-to recipe the whole family will love!

Seasoned Rice

long grain white rice

butter (divided)

onion (finely minced)

garlic (minced)

beef broth (or chicken broth)

soy sauce

Worcestershire sauce

Place rice and 1 tablespoon butter in a saucepan with a lid. Heat over medium high heat until the rice starts to slightly brown.

Add onion and garlic, cook 2-3 minutes or until slightly softened.

Add remaining ingredients (except butter) and stir. Bring to a boil over medium-high heat, cover, and reduce heat to a simmer.

Cook 20 minutes, do not open the lid.

Remove from the heat (without opening the lid) and let rest 5 minutes.

Open the lid, add the remaining butter, and stir. Fluff with a fork, taste, and season with additional salt &amp; pepper if desired.

Herb Seasoned Rice is fluffy and flavorful, and the perfect side dish for any meal. It&#39;s way better than a boxed mix and ready in 20 minutes!

Herb Seasoned Rice

olive oil

thyme leaves

chicken broth

Melt butter and olive oil in a 3 quart saute pan over medium heat. Add long grain white rice and saute for 2 minutes or until rice is bright white in color.

Add parsley, thyme, garlic powder and onion powder to the rice. Saute for about 30 seconds.

Add chicken broth and a tablespoon of butter and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.

Remove from heat and let stand 5-10 minutes. Fluff rice before serving.

Quick and easy Seasoned Rice dish bursting with amazing flavors from herbs and spices. Buttery, herby, and savory side dish that can be eaten on its own and goes pretty well with anything, too. The ultimate comfort food that is perfect for the whole family! Plus, it requires very minimal effort and doesn&#039;t cost as much.

(277.5 g) uncooked long grain white rice

(14 g) onion powder

(14 g) garlic powder

(2 g) paprika

(5 g) salt

(1 g) black pepper

(4 g) bouillon

red pepper

(4 g) dried parsley

s (56 g) butter

In a large saucepan or cast iron, combine the rice, onion &amp; garlic powder, paprika, dried thyme, salt, bouillon, ground black pepper, crushed red pepper, dried parsley, unsalted butter, and chicken broth. Stir to combine.

Place on the stove and bring to a boil over high heat.

As soon as it starts to bubble, cover and reduce to low heat.

Simmer for about 18-20 minutes or until all the liquid is fully absorbed.

Let it rest for about 5 minutes, add an additional 1 tablespoon of butter, if desired then fluff with a fork and serve.

Garnish with dried parsley, if desired.

Boxed rice mixes are a thing of the past, especially when you know how to make a healthier, cheaper, and tastier seasoned rice pilaf yourself. Try this homemade rice-a-roni recipe today.

Seasoned Rice Pilaf

orzo pasta

tsp smoked paprika

basil

chicken stock

water

salt and pepper

In a large skillet with a lid, melt the butter over medium heat.

Add the uncooked rice and orzo to the pan. Stir to coat the rice and pasta with the butter.

Sauté until golden brown. The rice and pasta will start to turn opaque and then browned in spots. This may take several minutes, stirring occasionally to prevent scorching.

Stir in the spices.

Then add the stock or broth and water. Since the pan is hot, take care with splashes. Add just a bit at first and then add the rest.

Bring the mixture to a simmer.

Once it starts to bubble, cover and reduce the heat. Simmer for 20 minutes or until all the liquid is absorbed. Season to taste with salt and pepper. Fluff with a fork and serve.

To prepare the rice in a pan on the stove top:

Heat the oil in the pot on sauté. Add the rice and continue cooking, stirring, until the rice turns white and very lightly brown.

Stir in only 2 1/4 cups chicken broth; omit the water. Stir gently to combine.

Cover and secure the lid. Turn the pressure valve on. Hit the manual button and cook for 4 minutes.

When the timer beeps, allow the rice to rest for 10 minutes before releasing the pressure valve. Once all the pressure has escaped, remove the lid and fluff the rice with a fork.

To prepare this recipe in the electric pressure cooker:

Seasoned Rice with Japanese Flavour 炊き込みご飯

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I made this today but with quinoa instead of rice, because my husband is does not tolerate rice well. I had to adjust the dashi quantiy to quinoa, and that has dramatically increased the quantity of dashi. But I was very happy with the result because I hate quinoa, but cooked as the rice above made it quite nice! I can't wait to make this with rice as originally meant. I also could not find dry shiitake mushrooms at the Asian store. The only ones they had were with a preservative and didn't like the idea of it for dashi. I used combu and dry porcini mushrooms instead of shitake, and worked well. Thanks for the lovely recipe!

I did this in my instant pot and used half dashi and half chicken broth because my husband is sensitive to the taste of seafood and it was great!

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Top 9 seasoned rice recipes from across the web

The most viewed seasoned rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Seasoned Rice

Seasoned Rice with Japanese Flavour...

Best Homemade Seasoned Rice

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Herb Seasoned Rice

Seasoned Rice

Buttery Seasoned Rice

Seasoned Rice Pilaf

Seasoned Rice with Japanese Flavour...

The most viewed seasoned rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine