Garlic Butter Rice (Printable)

Fragrant rice infused with garlic butter and cooked in savory broth, a comforting versatile 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

# How-To:

01 - Melt butter in a medium saucepan over medium heat, then add minced garlic and sauté for 1–2 minutes until fragrant without browning.
02 - Add the rinsed rice and cook for 1–2 minutes, stirring to coat each grain evenly with the garlic butter.
03 - Pour in chicken broth, salt, and black pepper; stir gently and bring mixture to a gentle boil.
04 - Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until liquid is absorbed and rice is tender.
05 - Remove from heat and let covered rice rest for 5 minutes to finish steaming. Fluff with a fork before serving.
06 - Optionally sprinkle with chopped parsley and serve warm.

# Expert Advice:

01 -
  • It turns basic rice into something people actually ask you to make again.
  • Twenty-five minutes from start to finish means you can pull it together while handling the main course.
  • The garlic butter soaks into every grain without any pretention or fuss.
02 -
  • The rice needs to rest covered after cooking—skipping this step leaves it slightly mushy or wet instead of light and fluffy.
  • Low sodium broth matters more than you'd think because the liquid reduces as it cooks, concentrating any salt.
03 -
  • If your lid doesn't fit tightly, place a sheet of foil under the lid to trap steam and cook the rice evenly.
  • Leftover garlic butter rice keeps in the fridge for three days and reheats beautifully with a splash of water and a covered pan on low heat.
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