Fragrant Garlic Butter Rice (Printable Version)

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

# What You'll 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

07 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
02 - Stir in the rinsed rice and cook for 1 to 2 minutes, ensuring each grain is coated in the garlic butter.
03 - Pour in the chicken broth, salt, and black pepper. Stir to combine and bring to a gentle boil.
04 - Lower the heat, cover with a tight-fitting lid, and simmer for 15 minutes or until the liquid is fully absorbed and the rice is tender.
05 - Remove from heat and allow the rice to rest, covered, for 5 minutes. Fluff gently with a fork.
06 - Sprinkle chopped parsley over the rice if desired. Serve warm.

# Expert Advice:

01 -
  • It smells restaurant-quality but comes together faster than delivery would arrive.
  • The garlic flavor is gentle enough to pair with any protein, bold enough to stand on its own.
  • You can make it vegetarian or keep it classic—it adapts without complaint.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when a batch turned gluey and stuck to the bottom of the pot.
  • The garlic must stay pale while cooking or it tastes sharp and bitter instead of sweet and mellow.
  • Liquid ratios are not suggestions; too little leaves crunchy rice, too much leaves a mushy mess.
03 -
  • Keep a wooden spoon nearby—metal can scrape the pot and make rice taste metallic.
  • Let the rice rest after cooking; those five minutes complete the steaming and make each grain tender instead of firm.
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