Garlic Butter Rice
User Reviews
5
Garlic Butter Rice
Description
Garlic Butter Rice is made by sautéing finely minced fresh garlic briefly in melted butter, then stirring in white rice to coat the grains evenly. Chicken broth and salt are added before bringing the mixture to a simmer, which is maintained under a tight lid to cook the rice without boiling vigorously. The gentle simmer and resting step after heat are essential to achieve evenly cooked, fluffy rice with a buttery, garlicky flavor.
The dish features a tender and moist texture with the backdrop of garlic-infused butter, making it a flavorful but simple accompaniment to many main dishes. The butter enriches the rice while the garlic adds aromatic depth without overpowering. The use of chicken broth enhances the savory profile over plain water.
This rice works well alongside roasted or grilled meats, vegetables, or in bowls with proteins and sauces. Parsley sprinkled on top adds a touch of color and fresh herbal note that complements the rich flavors. The recipe allows for variations in rice type and broth, with adjustments suggested in the notes.
Fresh garlic is used but frozen cubes or garlic powder can substitute, with powder needing about 1 to 1½ teaspoons.This recipe suits long grain or jasmine rice without rinsing; brown rice is not tested and requires liquid and time adjustments.If using regular full-sodium chicken broth, reduce salt to about ½ teaspoon to avoid oversalting.
Ingredients
- 4 tablespoons butter
- 4 cloves garlic finely minced, about 1 tablespoon, see note for variations
- 1 ½ cups long grain white rice or white jasmine rice, see note
- 2 ¼ cups chicken broth low-sodium, or chicken stock, see note
- 1 teaspoon table salt
- parsley chopped, fresh, for garnish, optional
Instructions
- Melt the butter in a 4- or 5-quart saucepan over medium heat. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until it smells fragrant (don't let it burn or it can turn bitter-tasting).
- Add the rice and cook, stirring constantly, for about a minute, until the grains are evenly coated in butter.
- Add the broth/stock and salt and stir.
- Increase the heat to medium-high, bring the liquid to a boil, stir once (scraping up any rice on the bottom of the pan), immediately cover the pan and reduce the heat to medium-low so the rice maintains a simmer but not a vigorous boil.
- Cook for 16 minutes. At the end of cooking, DO NOT LIFT THE LID. Remove the pan from the heat and let it rest for 5 to 10 minutes. Fluff and serve, topping with chopped, fresh parsley, if desired.
Notes
- Fresh garlic provides the best flavor, but frozen garlic or garlic powder can be used if needed; adjust quantities accordingly.
- Long grain white rice or jasmine rice works well without rinsing; brown rice requires changes in liquid and cooking time not covered here.
- Reduce salt if using full-sodium broth to prevent the dish from becoming too salty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 303kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 572mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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