Description
This flavorful garlic rice recipe elevates simple white rice with the rich aroma of sautéed garlic and a buttery finish. Perfect as a side dish or base for a variety of mains, it’s quick to prepare and guarantees fluffy, perfectly cooked grains every time.
Ingredients
Units
Scale
Ingredients
- 50 – 75g / 4 – 5 tbsp unsalted butter, divided
- 5 garlic cloves, finely minced
- 2 cups white rice (uncooked, long grain, medium grain, short grain, or basmati)
- 3 cups chicken stock or low sodium broth
- 3/4 tsp cooking or kosher salt
- 1 tbsp parsley, finely chopped (optional, for garnish)
Instructions
- No rinse: Do not rinse the rice; measure the water based on the original rice-to-liquid ratio of 1.5 cups liquid per 1 cup rice for fluffy results.
- Sauté garlic: Melt half of the butter in a large saucepan over medium-high heat. Once foamy, add the minced garlic and cook for about 30 seconds until it turns light golden, releasing its aroma.
- Coat rice: Add the uncooked rice to the pan and stir for 30 seconds until the grains turn translucent, coating them evenly in garlic butter.
- Simmer: Pour in the chicken stock and add salt. Turn the heat up to high until the mixture starts bubbling, then immediately cover with a lid and reduce the heat to low (or medium low if needed).
- Cook rice: Let the rice simmer for 15 minutes without lifting the lid or stirring; this allows the grains to absorb the liquid properly.
- Rest: After cooking, tilt the saucepan to check if the water is absorbed. Remove from heat, keep the lid on, and let it rest for 10 minutes to finish steaming and fluff the rice.
- Finish: Fluff the rice with a fork, then stir in the remaining butter until melted. Mix in chopped parsley for a fresh flavor, then transfer to a serving dish. Garnish with extra parsley if desired and serve hot.
Notes
- Adjust the rice quantity for scalable servings, but do not cook less than 1 cup of rice at a time for best results.
- For a richer flavor, use more butter, but the minimum provides a tasty, balanced dish.
- Use any type of white rice listed; brown or wild rice are not suitable unless you adapt cooking times and methods.
- If you prefer a vegetarian or vegan version, use vegetable stock instead of chicken stock and substitute butter with a plant-based alternative.
- Best served fresh but can be stored in the fridge for up to 2 days. Reheat in the microwave for best results; freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
