Outback Rice Recipe: Buttery Herb-Infused Side Dish

This restaurant-style rice delivers the same buttery, herb-infused flavor you love from Outback Steakhouse, right in your own kitchen. The secret lies in a simple combination of long-grain white rice, chicken broth, and a blend of seasonings.

With minimal effort and 20 minutes of cooking time, you’ll have a side dish that’s fluffy, aromatic, and perfectly seasoned to complement any main course. It’s a foolproof way to elevate your meal.

Ingredients for Outback Rice

Buttery, herb-kissed rice that tastes just like the Outback original. Simple, fluffy, and foolproof.

The rice is the foundation—long-grain white gives you that classic fluffy texture. Chicken broth is key for depth; Swanson or Better Than Bouillon are solid choices (go low-sodium so you control the salt). Butter is non-negotiable here—Land O’Lakes or Kerrygold melt beautifully. Skip the salted kind; you’ll add your own seasoning. Fresh onions and garlic make all the difference (the pre-minced stuff in jars just doesn’t compare).

No chicken broth? Vegetable broth with a pinch of poultry seasoning works in a pinch. Out of fresh garlic? Garlic powder at half the amount (but fresh is better). Dried herbs are fine—just rub them between your fingers to wake up the flavors. For extra richness, swap half the butter for olive oil (but don’t skip the butter entirely).

Leftovers keep 4-5 days in the fridge, though it’s best fresh. Reheat with a splash of broth to fluff it up. Doubles easily for a crowd—just scale everything proportionally.

Step-by-Step Instructions for Buttery Herb-Infused Rice

This method ensures rich, aromatic rice with perfect texture every single time.

Step 1: Sauté Aromatics in Melted Butter

Heat the 4 tbsp unsalted butter in a large saucepan or Dutch oven over medium heat. Once melted and foaming subsides, add the 0.5 whole yellow onion (finely diced) and cook for 4-5 minutes until soft and translucent.

Add the 3 cloves garlic cloves (minced) and cook for 30-60 seconds until fragrant but not browned. This builds a flavor foundation that infuses the rice with depth. Watch carefully—garlic burns easily and turns bitter if overcooked.

Step 2: Toast the Rice with Seasonings

Stir in the 2 cups long-grain white rice, 1 tsp sea salt, 0.5 tsp ground black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Cook for 2-3 minutes, stirring constantly, until the rice turns slightly opaque and begins to smell nutty.

This toasting step enhances the rice’s natural flavor and prevents it from becoming mushy. Add the 2 tsp dried parsley and 1 tsp dried thyme during the last 30 seconds of toasting to bloom their aromas in the hot butter.

Step 3: Deglaze and Simmer

Pour in the 4 cups chicken broth, scraping the bottom of the pan to release any browned bits. These fond pieces dissolve into the liquid, adding rich, caramelized flavor to the rice.

Bring the mixture to a full boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 18-20 minutes. Do not lift the lid during this time—steam is critical for even cooking.

Step 4: Rest and Fluff

After 20 minutes, remove the pan from heat and let it sit, covered, for an additional 10 minutes. This resting period allows the rice to steam in its own moisture, ensuring every grain is tender and separate.

Uncover and fluff the rice gently with a fork, breaking up any clumps. The grains should be light and distinct, with a glossy sheen from the butter and broth. Taste and adjust seasoning if needed—though with the measured salt and aromatics, it should be perfectly balanced.

Troubleshooting Perfect Results

Rice Turns Mushy

Overcooking or lifting the lid too soon causes this. Always use 2 cups rice to 4 cups broth ratio and resist peeking during the 18-20 minute simmer. The steam trapped inside is doing the work. 💡

Too Dry or Crunchy

This happens if the heat was too high or not enough liquid was used. Ensure you’re using a heavy-bottomed pan and keep the heat at low after boiling. If it’s undercooked, add ¼ cup hot broth, cover, and steam for 5 more minutes.

Bland Flavor

Under-seasoned broth or skipping the toasting step dulls the taste. Always bloom your dried parsley and thyme in the butter, and use low-sodium broth so you can control the salt. A pinch of sea salt at the end often fixes this.

Burnt Bottom

This occurs if the heat wasn’t reduced after boiling or the pan wasn’t heavy enough. Use a Dutch oven or thick saucepan, and stir the rice once right after adding broth to prevent sticking. If it happens, carefully scrape the good rice off the top.

Rice Sticks Together

Rinsing the rice before cooking removes excess starch, which helps keep grains separate. Also, let it rest 10 minutes after cooking, then fluff gently with a fork. Avoid stirring vigorously, which can break the grains.

Weak Herb Flavor

Dried herbs need time to infuse. Add them during the toasting step and let them bloom in the hot butter for at least 30 seconds. For stronger taste, use 1 extra tsp of each herb or swap in fresh herbs at the end. 🌿

Frequently Asked Questions