Garlic Butter Rice (Printable Page)

Fragrant buttered rice cooked with garlic and savory broth, perfect for a comforting side dish.

# 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

# Steps:

01 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant without browning.
02 - Add rinsed rice to the pan and cook for 1–2 minutes, stirring to coat each grain in garlic butter.
03 - Pour in chicken broth, salt, and black pepper. Stir to combine and bring to a gentle boil.
04 - Reduce heat to low, cover with a tight lid, and simmer for 15 minutes until 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 - Sprinkle chopped parsley on top if desired and serve warm.

# Expert Advice:

01 -
  • Ready in 25 minutes with minimal effort, so you can actually enjoy your evening instead of standing over the stove.
  • The garlic butter combination transforms plain rice into something so fragrant and buttery that people ask for the recipe.
  • Works as a side with almost anything—roasted chicken, grilled fish, stir-fried vegetables, or even on its own with an egg on top.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I got impatient and ended up with gluey, stuck-together rice that tasted like glue tasted.
  • The lid must fit tightly so steam stays trapped inside and the rice cooks evenly; a loose lid means some rice dries out while other grains stay undercooked.
  • Taste the broth before you use it because some brands are saltier than others, and you don't want a dish that's over-salted from the start.
03 -
  • Keep your broth warm before adding it to the rice—this helps the rice cook more evenly and get tender without cooling down the pan.
  • If you accidentally end up with some burnt rice on the bottom (it happens), that crispy layer is actually delicious and called socarrat, so don't panic.
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