Moe's Seasoned Rice Recipe (Tested 4x)
Fluffy, golden moe's seasoned rice made with butter, cumin, turmeric, lime, and fresh cilantro — a one-pot copycat side dish tested four times for consistent texture.
Servings: 6 servings
Calories: 210kcal
Ingredients
For the Rice:
- 2 tablespoon unsalted butter
- 1/2 cup diced white onion
- 2 clove garlic, minced
- 11/2 cup long grain white rice
- 23/4 cup chicken broth (low-sodium)
- 1 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon kosher salt, plus more to taste
For the Finish:
- 2 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Add the garlic and cook for 30 seconds more, until fragrant.
- Add the rice to the pan and stir for about 1 minute, until every grain is coated and glossy.
- Pour in the chicken broth and stir in the cumin, turmeric, and salt. Scrape the bottom of the pan and bring to a full boil over medium-high heat.
- Reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes.
- Remove the pan from the heat and let it rest, still covered, for 10 minutes.
- Uncover, fluff the rice gently with a fork, and stir in the lime juice and cilantro. Taste and adjust salt as needed. Serve warm.
Notes
- Measure the broth in a liquid measuring cup, not the dry cup used for rice — a small volume difference here is the most common cause of dry or sticky rice.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat with a splash of broth to restore the fluffy texture.
- To freeze, cool completely and freeze flat in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating.
- For a vegetarian version, use vegetable broth and a neutral oil in place of the butter.
- If doubling the recipe, use a larger pot so the rice has room to steam evenly; the ratio and cook time stay the same.