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Garlic Butter Rice
5 from 27 votes

Garlic Butter Rice

Garlic Butter Rice combines long grain or jasmine rice with sautéed onion and garlic cooked in chicken broth, then finished with butter to create a rich and tender side dish. The cooking method steams the rice gently, absorbing the flavored broth for a moist texture that is fluffy yet slightly creamy. Adding fresh parsley at the end brings a subtle herbal note. This recipe offers flexibility with rice type and seasoning adjustments, making it a reliable accompaniment for a wide range of main courses.

Prep Time
5 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 6
Course: Side Dish
Cuisine: American

Ingredients

  • 1 1/2 cups long grain white rice or jasmine rice, rinsed in a fine sieve and drained well, dry
  • 1/4 cup yellow onion finely chopped
  • 1 1/2 Tbsp garlic or up to 2 Tbsp, minced
  • 2 1/2 cups chicken broth low-sodium
  • salt freshly ground
  • black pepper freshly ground
  • 4 Tbsp unsalted butter cut into 1 Tbsp pieces, divided
  • 1 Tbsp minced parsley optional, fresh

Instructions

    Cup of Yum
  1. Melt 1 Tbsp butter in a large saucepan over medium heat.
  2. Add yellow onion and saute until starting to deepen in color, about 3 minutes. Add garlic and saute until just barely starting to deepen in color (not browned), about 1 minute.
  3. Pour in chicken broth, season with salt and pepper to taste and bring to a boil.
  4. Add rice and stir once, cover with a snug lid then reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
  5. Remove from heat and let rest 5 - 10 minutes. Add remaining 3 Tbsp butter, toss and fluff with a fork.
  6. Serve warm garnished with parsley if desired.

Notes

  • Rinsing and drying the rice before cooking helps achieve a better texture.
  • Jasmine rice tends to cook faster, around 15 minutes, compared to long grain rice that may take up to 18 minutes.
  • For a lemon garlic variation, replace 2 ½ tablespoons of chicken broth with fresh lemon juice and add ½ teaspoon lemon zest.
  • At high altitudes, increase the broth by 2 tablespoons to ensure proper cooking.