Garlic Butter Rice

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: people

Calories: 393kcal

Author: Tania

Equipment

3.5 quart pot with lid

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.

Add-ins and variations:

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