Outback Steakhouse Seasoned Rice Recipe

You know that perfectly seasoned, slightly buttery rice that comes with your Outback Steakhouse order and somehow tastes way better than any rice you’ve ever made yourself? Yeah, that one. Turns out it’s not magic. It’s just technique, and you can absolutely nail it at home.

What Makes Outback Steakhouse Seasoned Rice So Good?

Outback’s seasoned rice isn’t fancy, but that’s exactly the point. It’s long-grain rice cooked in seasoned broth with butter and a carefully balanced spice blend that makes every single grain taste like it absorbed something special. No clumping, no blandness, no sad side dish energy.

I used to think restaurant rice tasted better because of some industrial kitchen secret. After a lot of trial and error (including one genuinely terrible attempt involving way too much garlic powder), I realised the real answer is much simpler: good stock, proper ratios, and the right seasoning added at the right time.

Ingredients You’ll Need

Everything here is pantry-friendly. No specialist ingredients, no expensive extras.

• 300g long-grain white rice, rinsed until the water runs clear
• 600ml chicken stock, low-sodium works best, so you control the salt
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¼ tsp dried thyme
• ¼ tsp dried parsley
• Salt and black pepper to taste
• Fresh parsley to garnish (optional, but it makes it look restaurant-worthy)

How to Make Outback Steakhouse Seasoned Rice — Step by Step

Step 1: Rinse the Rice Properly

Always rinse your long-grain rice under cold water until the water runs completely clear. This removes excess surface starch, the main culprit behind sticky, clumpy rice. I skipped this step once to save time and regretted it immediately.

Give it a good rinse, drain it well, and set it aside. Two minutes of effort, noticeably better results.

Step 2: Toast the Rice in Butter and Oil

Melt the butter and olive oil together in a heavy-bottomed saucepan over medium heat. Add the drained rice and stir it around for 2–3 minutes until the grains turn slightly opaque and smell lightly nutty.

This toasting step is what separates good seasoned rice from great seasoned rice. It coats each grain in fat before the liquid goes in, which helps them stay separate and absorb the seasoning more evenly throughout cooking.

Step 3: Add the Seasoning

Add the garlic powder, onion powder, paprika, dried thyme, and dried parsley directly to the toasted rice. Stir everything together for about 30 seconds so the spices bloom in the butter. You’ll smell the difference immediately; it goes from nice to genuinely great right at this moment.

Season with salt and black pepper. IMO, this is where most home cooks under-season. Taste your stock first, adjust accordingly, and be generous.

Step 4: Add Stock and Cook

Pour in the warm chicken stock and bring everything to a boil. As soon as it boils, reduce the heat to the lowest setting, cover with a tight lid, and cook for 18 minutes. No stirring, no peeking, just let it do its thing.

After 18 minutes, remove the pan from the heat and let it rest, still covered, for 5 minutes. Then fluff it gently with a fork, scatter fresh parsley over the top, and serve.

Tips for Perfectly Seasoned Rice Every Time

• Use warm stock, not cold; cold liquid slows cooking and affects the texture.
• Keep the lid on during cooking and resting, steam is doing the work, don’t let it escape.
• Low-sodium stock gives you full control over the final seasoning
• Don’t stir during cooking, as it breaks the grains and releases starch
• FYI, the butter-to-rice ratio matters; don’t reduce it or the rice loses that rich, coating quality that makes Outback’s version so distinctive

What to Serve It With

This seasoned rice works with pretty much everything, but it really shines alongside:

• Grilled sirloin or ribeye, the classic Outback pairing, and for good reason
• or ribs, the seasoning holds up beautifully next to smoky flavours
• Grilled prawns or shrimp skewers for a lighter but still satisfying meal
• Sautéed mushrooms and onions if you want to keep it vegetarian.

Frequently Asked Questions

Can I use vegetable stock instead of chicken stock?
Absolutely. Vegetable stock works well and keeps the recipe vegetarian. It gives a slightly lighter flavour, but the seasoning blend still comes through beautifully.

Can I make this with brown rice?
Yes, but brown rice needs about 40–45 minutes of cooking time and slightly more liquid; use 700ml stock instead of 600ml. The texture will be chewier, but the seasoning flavour still works well.

Why is my rice mushy?
Usually, too much liquid or too high a heat. Stick to the 1:2 ratio (rice to stock) and keep the heat at its absolute lowest once you cover the pan.

Can I make this ahead of time?
Yes, cook it fully, spread it on a tray to cool quickly, and refrigerate for up to 2 days. Reheat in a pan with a small splash of stock or water to loosen it up.

Final Thoughts

The Outback Steakhouse seasoned rice recipe is one of those copycat dishes that genuinely delivers on the promise. Toast the rice, season generously, use good stock, and leave it alone while it cooks; that’s really the whole formula.

Make it once alongside a decent steak, and you’ll wonder why you ever ordered plain rice at all. Simple, satisfying, and honestly better than you’d expect from something with this short an ingredient list.