Drop the vegetable bouillon into the boiling water and mix until dissolved. In a large and deep skillet heat the butter and 1 Tbsp olive oil. Add the onion and when softened add the rice, vegetable powder and chili flakes. 2 minutes later, add the vegetable broth and cook covered on low heat until water has been absorbed. Then add the caper liquid.

In the meantime, to prepare the crunchy capers, in a small skillet heat the remaining olive oil. When hot add the capers and fry until crispy. Be careful because they might start to pop. Keep a lid close to the skillet to avoid the capers from splashing everywhere. When crispy, turn heat off and keep aside.

When the rice is ready, add the capers and some pepper. Serve as a main dish or as a side dish.