Garlic rice
User Reviews
4.9
Garlic rice
Description
This recipe does not require rinsing the rice, relying on a 1:1.5 rice-to-liquid ratio to achieve fluffiness. Half the butter is melted and used to sauté minced garlic until lightly golden, infusing the fat with a gentle garlic aroma. The rice is added and stirred until translucent, then chicken stock and salt are poured in. The mixture is brought to a boil before lowering the heat and cooking covered for 15 minutes without stirring or lifting the lid.
After cooking, the rice rests covered off heat for 10 minutes, allowing moisture to redistribute. The remaining butter is then stirred through to enrich the texture, and finely chopped parsley is folded in to add freshness and a mild herbal note. The rice is then transferred to a serving dish and garnished with extra parsley if desired.
The recipe includes guidance for scaling quantities, substituting various rice types, and alternative cooking methods such as rice cookers or ovens. It notes the importance of stock for flavor and adjustments needed if rinsing rice. Storage recommendations are to keep leftovers refrigerated for up to two days or freeze for three months, reheating safely when needed.
Ingredients
- 50 - 75g/ 4 - 5 tbsp butter divided (Note 1, unsalted
- 5 garlic finely minced (Note 2, cloves
- 2 cups white rice long grain, medium grain, short grain (sushi rice) or basmati (Note 3, uncooked
- 3 cups chicken stock low sodium (stock powder option - see Note 4, or broth
- 3/4 tsp kosher salt or 1/2 tsp table salt, cooking salt
- 1 tbsp parsley , finely chopped, plus extra for garnish (optional)
Instructions
- No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups liquid for every 1 cup of rice.
- Sauté garlic - Melt half the butter in a large saucepan over medium high heat. Once foamy, add the garlic and cook for 30 seconds until it turns light golden.
- Coat rice - Add the rice and stir for 30 seconds or until the grains turn translucent.
- Simmer - Add stock and salt. Turn heat up to high, then once the water starts bubbling, put the lid on and immediately turn the stove down to low (or medium low, if your stove is weak/small). (Note 5)
- Cook 15 minutes - Cook the rice for 15 minutes. No stirring, don't lift the lid.
- Rest 10 minutes - Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes.
- Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble into serving dish. Sprinkle with extra parsley then serve!
Notes
- Adjust the recipe scale cautiously; avoid cooking less than 1 cup of uncooked rice for best results.
- Butter quantity ranges from 4 to 5 tablespoons depending on preference for richness.
- Use fresh minced garlic for better sautéing results; garlic pressed or paste versions yield different textures and flavors.
- This recipe works well with long grain, medium grain, short grain, and basmati rice but not with brown, jasmine, wild, black rice, or rice substitutes.
- Liquid stock improves flavor; stock powder is an effective substitute when diluted appropriately to avoid oversalting.
- If rinsing rice, reduce stock by 1/4 cup to compensate for absorbed water and avoid mushy rice.
- Maintain a small bubbling simmer when cooking; too low heat leads to undercooked or bloated grains.
- The recipe adapts to rice cookers and oven baking with instructions for each method.
- Cooked rice keeps for 2 days refrigerated and up to 3 months frozen; reheat gently in microwave or stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308cal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 331mg | 14% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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