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–+ servings
Fluffy white rice grains with chopped herbs in a bowl

Garlic Butter Rice

Fluffy white rice cooked in chicken broth with butter and garlic for a rich, savory side dish that goes with almost anything.
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Prep Time 5 minutes
Cook Time 20 minutes
Rest time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 489
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 5 tbsp 75 g unsalted butter
  • 5 garlic cloves finely minced
  • 2 cups white rice about 370 g – long grain, medium grain, short grain (sushi rice) or basmati
  • 3 cups 710 mL chicken stock/broth, low sodium
  • 3/4 tsp salt about 4.5 g, adjust to taste
  • 1 tbsp parsley finely chopped (about 4 g), plus more for garnish (optional)

Equipment

  • Medium pot with tight-fitting lid
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons
  • Fork (for fluffing)

Method
 

  1. In a medium pot over medium-low heat, melt the butter. Add the minced garlic and cook 30–60 seconds, stirring, just until fragrant.
  2. Add the rice and stir to coat in the garlic butter. Cook 1–2 minutes, stirring, to lightly toast.
  3. Add the chicken stock and salt. Stir once, bring to a gentle boil, then reduce heat to low. Cover and simmer about 15 minutes, until the liquid is absorbed.
  4. Turn off the heat and rest, covered, for 10 minutes. Fluff with a fork.
  5. Stir in parsley, taste, and adjust salt if needed. Serve warm with extra parsley if desired.

Nutrition

Serving: 4gCalories: 489kcalCarbohydrates: 76gProtein: 8gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.6gCholesterol: 40mgSodium: 769mgPotassium: 152mgFiber: 1.3gSugar: 0.1gVitamin A: 480IUVitamin C: 2mgCalcium: 31mgIron: 1.4mg

Video

Notes

  • Keep the garlic on medium-low heat so it doesn’t brown and taste bitter.
  • For extra flavor, toast the rice in the garlic butter for the full 2 minutes.
  • Substitute vegetable broth for chicken broth if needed.
  • If using salted butter, start with 1/2 tsp salt and adjust after cooking.
  • If rice is still firm after simmering, add 2–3 tbsp broth/water, cover, and steam 3–5 minutes, then rest again.

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