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Outback Steakhouse Seasoned Rice Recipe
Capri Koch

Outback Steakhouse Seasoned Rice Recipe

Make the famous Outback Steakhouse Seasoned Rice at home with this easy copycat recipe. Fluffy rice cooked in savory broth and blended with flavorful spices for the perfect restaurant-style side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: copycat recipes, Dinner Sides, Rice Recipes, Side Dish
Cuisine: American, Australian-Inspired
Calories: 240
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Long Grain Rice Rinsed thoroughly
  • 4 cups Chicken Broth Low sodium preferred
  • 2 tbsp Butter Unsalted
  • 1 tbsp Olive Oil Optional
  • 1 tsp Garlic Powder Flavor
  • 1 tsp Onion Powde Flavor
  • 1 tsp Paprika Color and flavor
  • 0.5 tsp Turmeric Signature color
  • 0.5 tsp Black Pepper Freshly ground
  • 1 tsp Salt Adjust to taste
  • 1 tsp Dried Parsley Garnish
  • 0.25 tsp Cayenne Pepper Optional heat

Equipment

  • 1 Medium saucepan for cooking rice
  • 1 Measuring Cup Set Accurate measurements
  • 1 Measuring Spoon Set For seasonings
  • 1 Wooden spoon Stirring rice
  • 1 Fine mesh strainer Rinsing rice
  • 1 Fork Fluffing rice

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium saucepan, melt butter over medium heat.
  3. Add the rice and cook for 2-3 minutes, stirring frequently.
  4. Stir in garlic powder, onion powder, paprika, turmeric, black pepper, and salt.
  5. Pour in chicken broth and bring to a gentle boil.
  6. Reduce the heat to low and cover with a lid.
  7. Simmer for 18-20 minutes until the liquid is absorbed.
  8. Remove from heat and let the rice rest for 5 minutes.
  9. Fluff the rice with a fork.
  10. Sprinkle with dried parsley before serving.
  11. Serve warm alongside steak, chicken, or seafood.

Video

Notes

* Chicken broth gives the rice its signature restaurant flavor.
* For extra richness, replace part of the broth with beef broth.
* Avoid lifting the lid while the rice cooks.
* Fresh parsley can be used instead of dried parsley.
* Add a pinch of cayenne for a slight kick.