Garlic Butter Rice

Garlic Butter Rice is And easy, tasty side dish made with cooked rice mixed through with a garlic infused butter. It comes together easy and in one pot on the stovelop in approximately 30–40 minutes.

This is the sort of easy side dish that makes everything else on the table taste better. All this takes is a little butter and garlic, especially when the rice cooks in rich-tasting broth instead of water.

It’s great for weeknights because once it’s simmering, there isn’t much more to do. Top it with chicken, fish or roasted vegetables, and save the leftovers for easy meal prep.

Why You’ll Love This Recipe

• One pot, minimal cleanup
• It tastes buttery, garlicky and yet not heavy.”
• Fluffy rice (not gummy) and a published recipe with clear, easy-to-follow directions
• Perfect with nearly any entree
• Perfect for batch cooking and meal prep

Ingredients

Garlic butter base

• Butter (Unsalted): 5 tbsps (75 g)
• 5 garlic cloves, finely minced

Rice + liquid

• White rice (any of these types above): 2 cups (about 370 g)
• Jednoduchý kuřecí vývar/bouillon: 3 c (710 ml) Low-Sodium Chicken Stock/Broth: 3 c (710 mL)

Seasoning + finish

• Salt: 3/4 tsp, more to taste (about 4.5 g; see note)
• Chopped parsley: 1 tablespoon (about 4 g), plus more for garnish (optional)
• Presumption: Salt will weigh differently from brand to brand or if you are using kosher salt vs table. Cook with” 3/4t used as written and to taste after cooking.

Ingredient Notes & Substitutions

Rice: Long-grain stays the fluffiest. Basmati is also great. If you are working with short-grain/sushi rice, it will also be slightly stickier.

Stock/broth: Chicken broth is going to deliver the best umami. Replace the broth with low-sodium vegetable broth for a vegetarian version.

Butter: If you only have salted butter, use less added salt and adjust to taste at serving time.

Garlic Fresh minced garlic yields the best flavor. In a pinch, substitute 1 1/2 tsp garlic powder (though the flavor will be different).

Parsley: Substitute chives or cilantro if that’s what you have.

How to Make (steps 1–7)

1) Heat the Butter & Garlic

In a medium pot with a lid, melt the butter over medium-low. Add the minced garlic and cook, stirring, for 30 to 60 seconds or until fragrant (don’t let it brown).

2) Coat the rice

Stir in the rice and toss well so that every grain is coated in the garlic butter. Cook, stirring, for 1–2 minutes or until lightly toasted.

3) Add broth and cook

Add the salt and pour in the chicken stock. Stir once, and let it come to a gentle boil. Turn heat to low. Cover and let simmer for approximately 15 minutes (or until liquid is fully absorbed).

4) Rest, then fluff

Remove from heat, and let the rice sit, covered with a cloth or towel, for 10 minutes. Fluff with a fork.

5) Garnish with parsley and serve

Stir in chopped parsley. Season to taste with a bit more salt, if necessary. Serve hot, with more parsley sprinkled on top if you like.

6) Note

Note: Cook time may be 1 minute more or less depending on type of rice and size of pot. Judge by the looks of things: liquid absorbed, rice tender, then rest covered.

7) Final

Serve hot, with more parsley sprinkled on top if you like.

Expert Tips

• You don’t want to brown the garlic, which can taste bitter.
• Toasting the rice in the garlic butter adds flavor and helps it finish less “starchy.”
• When you add the broth, give one stir and then don’t stir anymore to keep the rice from turning gummy.
• Seal with a snug lid so no steam can escape.
• (You must rest covered — it completes the steaming of the grains to achieve fluff.)
• If the rice is tender but there’s a little liquid, cover and cook 2 to 3 minutes longer on low.
• If the rice is dry, but still a little hard in the center, add 2–3 tbsp broth (or water), cover and steam for 3–5 minutes.

Storage & Freezing

Fridge: Cool completely and store in an airtight container for up to 4 days.

Reheat: sprinkle with 1-2 tbsp water or broth per cup of rice, cover, and heat in the microwave or on stove top until hot.

Freeze: Freeze in flat portioned bags or airtight containers for up to 2 months.

Thaw: Thaw overnight in the fridge or reheat on the stove from frozen with a splash of water/broth (covered) until steaming hot.

Food safety note: Store any cooked rice immediately in the refrigerator and reheat thoroughly.

Variations

• Lemon herb: Add 1 teaspoon lemon zest at the end and a squeeze of lemon.
• Parmesan garlic: Stir in 1/4 cup grated Parmesan (about 25g) when hot.
• Spicy: Toss a pinch of red pepper flakes in with the garlic.
• Coconut garlic: Add 1 cup (240 mL) canned coconut milk to replace 1 cup broth for a rich variation.
• Green add-in: Add loosely packed baby spinach toward the end and cook, stirring vigorously with a spoon until wilted.

FAQs

Can I use regular water in place of broth?

Yes, it does, but the broth has a lot more flavor. If using water, season a bit more and perhaps add extra parsley.

What kind of rice gives you fluffy results?

Long-grain white rice is your fluffiest bet. Basmati is another strong option.

My rice was mushy. What did I do wrong?

Mushy rice can result from too much water, stirring the mix while cooking or choosing the wrong variety. Be sure to accurately measure and do not stir after it starts cooking.

Can I use brown rice?

Not with the same timing. Brown rice calls for more liquid and a longer cook time, so the ratio is different.

How to fix your undercooked rice.

Mix in 2-3 tbsp broth or water, cover and steam for another 3-5 minutes over low heat, then let stand again.

Can I double the recipe?

Yes. I would recommend diffusing in a larger pot and using the same ratio. The simmer will probably be a little longer.