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–+ servings

Garlic Rice

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A fragrant and comforting garlic rice that elevates any dish with its buttery flavor and aromatic profile, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American, Global
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 50–75 g unsalted butter, divided Use most for sautéing garlic and a little at the end to finish.
  • 5 cloves garlic, finely minced Fresh garlic gives the best aroma.
  • 2 cups white rice (uncooked) Long-grain, medium-grain, short-grain (sushi rice), or basmati will all work.
  • 3 cups low-sodium chicken stock/broth Or dilute stock powder to taste.
  • 3/4 teaspoon cooking/kosher salt Start with this and adjust to taste.
  • 1 tablespoon parsley, finely chopped Plus extra for garnish, optional.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear for fluffier grains (optional). Drain well.
  2. Heat a medium saucepan over medium heat and add about two-thirds of the butter.
  3. When the butter is foaming, add the minced garlic and sauté for 30–45 seconds until fragrant.
  4. Add the drained rice to the pan and stir to coat the grains in the garlicky butter. Toast the rice for 1–2 minutes.
  5. Pour in the hot chicken stock and add salt. Stir once to distribute.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer undisturbed for 15–18 minutes.
Finishing
  1. Remove from heat and let the rice rest, covered, for 5–10 minutes.
  2. Uncover, fluff gently with a fork, stir in the remaining butter and chopped parsley, and adjust salt if needed. Serve hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gSodium: 250mgFiber: 1g

Notes

For vegetarian, use vegetable stock instead of chicken. If you prefer less butter, start at 50 g and add more at the end if desired. This rice pairs well with a variety of dishes.
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