Garlic Rice Recipe

Introduction

Garlic rice is a simple yet flavorful side dish that elevates plain rice with the rich aroma of sautéed garlic and butter. Perfect alongside your favorite main courses, this recipe ensures fluffy, tender rice every time.

Ingredients

• 50 – 75g (4 – 5 tbsp) unsalted butter, divided
• 5 garlic cloves, finely minced
• 2 cups white rice (uncooked; long grain, medium grain, short grain/sushi rice, or basmati)
• 3 cups chicken stock or broth, low sodium
• 3/4 tsp cooking or kosher salt (or 1/2 tsp table salt)
• 1 tbsp parsley, finely chopped, plus extra for garnish (optional)

Instructions

1. Step 1: No need to rinse the rice. The right liquid-to-rice ratio ensures fluffy results: 1.5 cups of liquid per 1 cup of rice.
2. Step 2: Melt half the butter in a large saucepan over medium-high heat. When foamy, add the minced garlic and cook for 30 seconds until it turns light golden.
3. Step 3: Add the rice to the pan and stir for 30 seconds, until the grains become translucent and coated in butter and garlic.
4. Step 4: Pour in the chicken stock and add salt. Increase heat to high and bring to a boil. Once bubbling, cover the saucepan with a lid and reduce heat to low (or medium-low if your stove runs weak).
5. Step 5: Cook the rice for 15 minutes without stirring or lifting the lid to maintain steam.
6. Step 6: After 15 minutes, tilt the pan slightly to check if all liquid is absorbed. Remove from heat while keeping the lid on, and let the rice rest for 10 minutes.
7. Step 7: Fluff the rice and mix in the remaining butter until melted. Stir through the chopped parsley, then transfer the rice to a serving dish. Garnish with extra parsley if desired, and serve warm.

Tips & Variations

• Use vegetable broth instead of chicken stock for a vegetarian option.
• Add a squeeze of lemon juice after cooking to brighten the flavor.
• For extra aroma, toast the rice briefly before adding garlic.
• Use fresh parsley for the best flavor, or substitute with cilantro or chives.

Storage

Store leftover garlic rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to rinse the rice before cooking?

No, rinsing is not necessary for this recipe because using the precise liquid ratio ensures fluffy rice without excess starch.

Can I use brown rice instead of white rice?

Brown rice requires more liquid and a longer cooking time, so this recipe is best suited for white rice types like long grain, medium grain, short grain, or basmati.

Garlic Rice Recipe

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★★★★★

4.4 from 133 reviews

This flavorful Garlic Rice recipe is a simple, easy-to-make side dish featuring perfectly cooked white rice infused with sautéed garlic and butter, garnished with fresh parsley. Made with basic pantry ingredients, it’s fluffy, fragrant, and pairs wonderfully with a variety of main courses.

• Author: Elena
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Butter and Aromatics

• 50 – 75g (4 – 5 tbsp) unsalted butter, divided
• 5 garlic cloves, finely minced

Rice and Liquids

• 2 cups white rice (uncooked) – long grain, medium grain, short grain (sushi rice), or basmati
• 3 cups low sodium chicken stock/broth (or stock powder option)
• 3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)

Herbs

• 1 tbsp parsley, finely chopped, plus extra for garnish (optional)

Instructions

1. No rinsing needed: Do not rinse the rice; this recipe uses the correct liquid-to-rice ratio to ensure fluffy grains without rinsing.
2. Sauté garlic: Melt half of the butter in a large saucepan over medium-high heat. Once it becomes foamy, add the finely minced garlic and cook for about 30 seconds until it turns light golden and fragrant.
3. Coat rice: Add the uncooked rice to the pan and stir continuously for 30 seconds until the rice grains start to look translucent, ensuring every grain is coated with butter and garlic flavor.
4. Simmer: Pour in the chicken stock and add salt. Turn the heat up to high until the liquid begins bubbling, then immediately cover with a lid and reduce the heat to low or medium-low for gentler cooking depending on your stove.
5. Cook rice: Let the rice cook undisturbed for 15 minutes. Do not stir or lift the lid during this time to allow proper steaming.
6. Rest the rice: After 15 minutes, tilt the pan to check if the water is absorbed. Remove from heat but keep the lid on and let the rice rest and steam for another 10 minutes.
7. Finish and serve: Remove the lid, fluff the rice gently with a fork, then mix in the remaining butter until melted. Stir through the chopped parsley, transfer to a serving dish, garnish with extra parsley if desired, and serve hot.

Notes

• Note 1: Butter is divided to sauté garlic initially and to finish the rice with a rich buttery flavor.
• Note 2: Finely minced garlic releases maximum flavor quickly whilst sautéing.
• Note 3: Different types of white rice can be used; adjust cooking time slightly if using varieties other than standard long grain.
• Note 4: Low sodium chicken stock is preferred for balanced seasoning; stock powder or broth cubes can be used as alternatives.
• Note 5: Reducing to low heat immediately after boiling is critical to prevent the rice from burning or sticking and to ensure even cooking.

Keywords: garlic rice, buttered rice, easy side dish, garlic butter rice, stovetop rice recipe