Garlic Butter Rice (Printable)

Fluffy rice infused with garlic and butter, cooked in savory broth for a comforting side.

# What You Need:

→ 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
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

07 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Melt butter in a medium saucepan over medium heat. Add minced garlic and cook 1 to 2 minutes until fragrant, avoiding browning.
02 - Stir in rinsed rice, cooking 1 to 2 minutes to coat grains thoroughly with garlic butter.
03 - Pour in chicken broth, add salt and pepper, stir to blend, and bring to a gentle boil.
04 - Reduce heat to low, cover with lid, and simmer for 15 minutes until liquid is absorbed and rice is tender.
05 - Remove from heat, keep covered, and let rest for 5 minutes. Fluff rice gently with a fork.
06 - Optionally, sprinkle chopped parsley before serving. Serve warm.

# Expert Tips:

01 -
  • It's ready in 25 minutes from start to finish, making it perfect for weeknight dinners when you need something that tastes like you tried harder than you actually did.
  • The garlic infuses every single grain so thoroughly that even people who say they're not rice people will ask for seconds.
  • It pairs with literally anything—grilled chicken, roasted vegetables, seafood, or even just a quiet night alone with good company on your plate.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a batch that came out gummy and sad, and rinsing was the solution.
  • The lid needs to seal properly; if steam is escaping, you'll end up with undercooked rice and burnt broth on the bottom of your pan, which tastes like regret.
  • Taste your broth before adding it; if it's already heavily salted, back off on the added salt or you'll end up with something that tastes more like ocean than dinner.
03 -
  • If your rice turns out slightly undercooked with water still visible, just cover it again and let it sit a few more minutes rather than adding more heat, which can scorch the bottom.
  • Garlic can burn quickly, so keep your heat at medium and stay present during that first step—it's only a couple of minutes, but it's the moment that sets everything else up for success.
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