Buttery Seasoned Rice

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

STIR THROUGH:

3 tbsp butter

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.

Recipe Notes:

* See Note 3 below for subs.

1. Rice - I used long grain white rice but any white rice is fine here, other than speciality rices like risotto and paella. Jasmine and basmati rice works fine but you'll get the extra perfume of flavour from the rice itself (very tasty!).

Brown rice: Use 4 cups of water (ie 2 cups for every 1 cup rice), simmer 25 minutes then stand 10 minutes.

2. Chicken powder / granulated bouillon - I find that using too much gives the rice too much of a fake chicken-y flavour. This is the amount that I think is perfect, but feel free to use more powder and less salt if you prefer.

Chicken CUBES - if you use cubes that don't crumble easily, then dissolve in 1 cup boiling water and then only add 2 1/4 cups cold water (ie still 3 1/4 cups in total)

3. Spices subs - don't fret if you don't have all of these. You could skip 1 and it will still taste similar. You an also sub as follows:

Garlic powder - melt 1 tbsp (15g) butter and cook 2 finely chopped garlic cloves until golden, then add rice, water and all other ingredients and cook per recipe.

Onion powder - add extra 1/2 tsp garlic powder instead

Paprika - just skip it, adds a touch of warm earthy flavour and a bit of colour, not critical

Thyme - not critical. Best sub is dried oregano, followed by basil. 1/4 tsp sage powder is SO GOOD as well.

Parsley - optional, this is more for visual, to get the little green specks in the rice. Sub with basil, or stir through 1 cup finely sliced green onion, or 1/2 cup finely chopped fresh parsley or chives.

4. Storage: Cool rice rapidly - either tip out into large bowl, or for super big batches, spread out on tray. Refrigerate or freeze within 1.5 hrs. 4 days in fridge, 3 months in freezer. Reheat in microwave loosely covered with sprinkle of water (to moisten), can reheat from frozen if in shallow containers. Rice reheats quickly in microwave, 2 - 3 minutes on high is more than enough.

5. Recipe quantity - 1 cup uncooked rice will make enough rice for 3 people as a side (just shy of 3 cups once fluffed). 2 cups makes enough for 6 people.

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