Garlic Butter Rice
This simple Garlic Butter Rice is the perfect side dish pairing for any meal! The rice is cooked until fluffy and tender in a butter and garlic infused broth.
Servings: 4 people
Calories: 393kcal
Equipment
Ingredients
- 5 tablespoons unsalted butter divided
- 4 to 6 cloves minced garlic
- 1 ½ cups uncooked long grain rice no need to pre-rinse
- 2 ¼ cups chicken broth see notes
- ¾ teaspoon salt or to taste
- Chopped parsley for garnish
Instructions
- In a medium 3.5-quart pot with a lid, melt 3 tablespoons of the butter over medium heat. Sauté the minced garlic until just fragrant, about 1 minute.
- Then, add the rice and stir to coat with the garlic and butter until it smells a bit nutty, about 2 minutes.
- Stir in the chicken broth and season with salt (adjust to taste). Bring to a simmer, cover, and cook over low heat for 15 to 18 minutes until tender and the liquid is fully absorbed. Tip: Let it cook undisturbed to allow the heat trapped inside to cook the rice properly.
- Once ready, turn off the heat. Then, immediately add remaining 2 tablespoons butter and fluff the rice with a fork. Garnish with parsley and serve.
Notes
- Use long grain white rice for this recipe to follow the right liquid to rice ratios. It's 1.5 cups of liquid for every 1 cup of rice.
- If you want an even softer rice, add an extra ¼ cup of water.
- If using brown rice, you need a 2-to-1 liquid to brown rice ratio. Cook time is about 40 minutes.
- Rice cooker: Combine everything into the cooker and let it cook per your rice cooker's pre-programmed function. If it has a sauté function, do that first before adding the liquid.
- Pressure cooker: Combine all ingredients. Pressure cook on High for 3 minutes and do a 10-minute natural release. Release any excess steam with the release valve.
- Make ahead: Make this up to 2 days in advance. Refrigerate in airtight containers.
- Reheating: Reheat in a microwave oven, adding a few splashes of the broth to loosen the rice.
- Freezing: Freeze for up to 3 months. Thaw in refrigerator overnight and reheat.
- Veggies: Corn, peas, carrots, green beans.
- Spices and fresh herbs: Paprika, turmeric, fresh or dried herbs.
- Broth: Vegetable broth or water.
- Rice: Jasmine or regular long grain
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1cup (cooked) | Calories: 393kcal | Carbohydrates: 58g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1078mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg