Ingredients

Rice

• 1½ cups rice, rinsed

• 2 tablespoons butter

• 1 tablespoon olive oil

• ½ medium white onion, finely diced

• 8 cloves garlic, minced

• 4–5 sprigs fresh thyme

• 1 teaspoon chicken bouillon powder (or 1 cube, crumbled)

• 1 teaspoon salt (or to taste)

• 1 teaspoon white pepper

• ½ teaspoon chili flakes

• 2 cups water

To Finish

• 2 tablespoons chopped fresh parsley

• Chopped scallions

• 1 tablespoon butter (optional)

Direction

1. Finely chop parsley leaves, dice the onion, mince the garlic, and chop the scallions.

2. Heat butter and olive oil in a medium pot over medium heat.

3. Add onion and cook 3–4 minutes until softened and translucent.

4. Stir in garlic and cook 30 seconds until fragrant.

5. Add rinsed rice and stir 1–2 minutes until lightly toasted and coated in butter.

6. Add bouillon, salt, white pepper, and chili flakes. Stir well.

7. Pour in water and add thyme sprigs.

8. Cook 20 minutes, or until rice is tender and water is absorbed.

9. Remove thyme sprigs.

10. Stir in parsley, scallions, and optional butter. Serve warm.

Notes

• Rice type: Sella basmati gives fluffy, separate grains. Any long‑grain rice works — adjust water and cooking time per package.

• Rinse well: Wash rice until water runs clear for the best texture.

• Using stock: If substituting chicken stock, reduce or omit bouillon depending on seasoning.

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.