Garlic butter infused rice (Printable Version)

Buttery rice infused with garlic and simmered in flavorful broth for a comforting side.

# Ingredient List:

→ Rice

01 - 1 cup long-grain white rice, rinsed

→ Aromatics & Fats

02 - 3 tablespoons unsalted butter
03 - 4 garlic cloves, finely minced

→ Liquid

04 - 2 cups low-sodium chicken broth

→ Seasonings

05 - 1/2 teaspoon salt, adjust to taste
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

07 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
02 - Stir in rinsed rice and cook for 1 to 2 minutes, ensuring each grain is coated with garlic butter.
03 - Pour in chicken broth, salt, and pepper. Stir to combine and bring the mixture to a gentle boil.
04 - Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until the liquid is absorbed and rice is tender.
05 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently with a fork.
06 - Optionally, sprinkle with chopped parsley and serve warm.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can have a restaurant-quality side dish without the stress.
  • The butter and garlic infuse every single grain, making it taste nothing like plain rice.
  • It's naturally gluten-free and pairs with absolutely everything from roasted chicken to grilled fish.
02 -
  • Don't skip rinsing the rice; unrinsed rice will turn out gummy instead of fluffy, and the texture changes everything about this dish.
  • The lid matters more than you'd think—a loose lid lets steam escape and throws off the timing, so make sure it fits snugly.
  • If your rice still seems wet after 15 minutes, leave the lid on for another couple of minutes without additional heat; every stove is different.
03 -
  • Buy garlic as whole cloves and mince them fresh right before cooking; jarred minced garlic lacks the sharp flavor and aromatic oils that make this dish sing.
  • Keep your broth at roughly the same temperature as when you add it; cold broth straight from the fridge can throw off timing, so pull it out a few minutes early if possible.
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