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Seasoned Butter Rice [with Vegan Option]

This seasoned butter rice will make you want to have boiled rice with EVERYthing! Learn how to make the rice that will take anyone from rice hater to rice lover with three simple ingredients: butter (or olive oil), chicken (or vegetable) stock and plain long grain rice. I promise, once you try it you will never go back to the plain version – and it’s easy to make stove top, no fancy equipment needed.

a frying pan full of rice
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When I say this recipe can turn anyone into a rice lover – believe me, because I used to be a true rice hater. I never understood the point of those boring white grains, and would never eat it without some type of sauce. In a pinch – I’d add a lakefull of soy sauce.

But then around came this little gem called seasoned rice (with BUTTER!) and once I’d tasted it, there was no going back. I’m now one of those people who can eat rice straight from the pot, with nothing else – and my rice cravings are serious. These days, I want it with everything. Of course, everything that was needed to win me over was butter…

Why this recipe works

  • Almost as quick & easy as making regular boiled rice – but with so much more taste. Well worth the 5 extra minutes!
  • You only need three ingredients: regular long grain rice, butter or olive oil, and chicken or vegetable stock.
  • Cooking this seasoned rice in a frying pan instead of a pot helps it cook more evenly and reduces the risk of burning the rice or having it turn out too dry.
  • Butter adds incredible flavor, and gives the rice a nice silkiness.
  • Chicken or vegetable stock adds salt and seasoning. A nice seafood or beef stock would work wonders as well.

How to make it

The only prep required for this recipe is rinsing the rice in plain water and making the stock.

For stock, I use bouillon cubes or bouillon powder, and follow the instructions on the package to get the amount of stock I need. Usually this means dissolving a bouillon cube in half a liter (2 cups) of boiling water, but please follow the specific instructions for the type you are using.

Don’t worry about the exact ratio of bouillon cube/powder to hot water – if (like here, for 4 servings) a recipe calls for 6 dl (2.5 cups) of stock, I will still use just one bouillon cube (even though it’s supposed to be for 5 dl or 2 cups of water). It will affect the concentration of taste slightly, but not too much.

collage showing step 1-4 of making the best boiled rice: frying the rice in butter

Start by placing a frying pan over medium heat and adding in the butter (1). When the butter has melted (2), add in the rice (3) and fry while mixing often (4).

collage showing step 5-8 of making the best boiled rice: adding stock to the rice and letting it boil under a lid

When all, or almost all, of the butter has been absorbed (5) pour in the hot stock (6). Mix well (7), and then cover and leave to simmer for 20 minutes or until the liquid has been absorbed.

Expert tips

  1. Use what you have – I love butter & chicken stock, but another wonderful (and vegan!) combination is olive oil and vegetable stock. Take what you have, and make the recipe your own.
  2. Pair the flavor of the stock with what you are serving with it – for chicken, use chicken stock, for fish, use fish or seafood stock, for red meat, use a beef stock. Or maybe you will find a new delicious pairing that becomes your favorite?
  3. I use bouillon cubes* or bouillon powder* to make my stock – if you have homemade stock, of course this will be even more delicious – but the cubes and powders work great as well.
  4. Follow the instructions for your rice when it comes to the ratio rice vs liquid, as well as cooking time, as this can vary between different types of rice and even just different brands.
  5. Cook it in a frying pan, not a pot – there really is a difference.
  6. Cooking time can vary with the type of rice you are using – please check the specific cook time for your rice.
  7. The amount of stock needed can also vary with the type of rice you are using – please check the specific instructions for your rice.
  8. Let the butter really soak into the rice before adding the stock.
  9. If the liquid is absorbed too quickly – just add more stock, or regular water.
a frying pan full of rice with a wooden spoon

Vegan option

  • Butter can be substituted for olive oil, or for another type of oil you like. Rapeseed oil is a great choice for a flavorless kind.
  • Chicken stock can be substituted for vegetable stock*.

Great tools to have for making this recipe

The links in the collage below are Amazon affiliate links which means that if you buy something through one of my links I receive a small commission (at no extra cost to you).

How to serve this recipe

Rice is a great side for many dishes – especially ones with a nice sauce to go with it. And this seasoned butter rice is no exception! But unlike plain rice, buttered & seasoned rice is delicious even without sauce. Serve it with your favorite dishes – I love it with baked chicken drumsticks, lemon pepper salmon and chinese chicken with oranges.

The prettiest way to serve it? Pack a small bowl full of rice, then carefully place a plate on top and flip. Now gently knock on the bowl until the rice is released onto the plate – and voila, you have a restaurant worthy mound of rice.

top down view of a mound of rice topped with parsley

I really hope you try this buttered & seasoned rice, it’s so much more than the plain rice we’re all so used to having – and it’s been a game changer for me when it comes to those “boring” white grains. Did you try it? Leave me a note in the comments below, and let me know how it turned out!

Yours truly converted former rice hater,

Emmeline

top down view of a mound of rice topped with parsley

Seasoned Butter Rice

5 from 5 votes
Print Rate
Course: Side Dish
Cuisine: European
Cook Time: 25 minutes
Resting time: 5 minutes
Total Time: 30 minutes
Servings: 4 as a side
Calories: 379kcal

Ingredients

  • 2 Tbsp butter
  • 3 dl long grain rice rinsed but uncooked
  • 6 dl chicken stock hot

Instructions

  • Place a frying pan over medium heat and add in the butter. When melted, follow with the rice and fry for 2-3 minutes until most, or all, of the butter has been absorbed.
  • Pour in the hot chicken stock and cook for 20 minutes or until almost all of the liquid is gone and the rice is cooked through. Take off the heat and let rest for 5 minutes, then serve.

Notes

Nutritional information is approximate and automatically calculated, and so is only intended for indicative purposes.

Expert tips

  1. Use what you have – I love butter & chicken stock, but another wonderful (and vegan!) combination is olive oil and vegetable stock. Take what you have, and make the recipe your own.
  2. Pair the flavor of the stock with what you are serving with it – for chicken, use chicken stock, for fish, use fish or seafood stock, for red meat, use a beef stock. Or maybe you will find a new delicious pairing that becomes your favorite?
  3. I use bouillon cubes* or bouillon powder* to make my stock – if you have homemade stock, of course this will be even more delicious – but the cubes and powders work great as well.
  4. Follow the instructions for your rice when it comes to the ratio rice vs liquid, as well as cooking time, as this can vary between different types of rice and even just different brands.
  5. Cook it in a frying pan, not a pot – there really is a difference.
  6. Cooking time can vary with the type of rice you are using – please check the specific cook time for your rice.
  7. The amount of stock needed can also vary with the type of rice you are using – please check the specific instructions for your rice.
  8. Let the butter really soak into the rice before adding the stock.
  9. If the liquid is absorbed too quickly – just add more stock, or regular water.

Vegan option

  • Butter can be substituted for olive oil, or for another type of oil you like. Rapeseed oil is a great choice for a flavorless kind.
  • Chicken stock can be substituted for vegetable stock*.

Nutrition Facts
Seasoned Butter Rice
Amount Per Serving
Calories 379 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 269mg12%
Potassium 244mg7%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 177IU4%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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