Ingredients needed
Butter. Fresh garlic cloves. Rice. I used Jasmine rice but basmati rice or any other long grain rice/ white rice will work for this recipe. Water/broth. I use water most often but adding chicken broth/chicken stock (vegetable broth is great if you want to keep this recipe vegetarian) will add flavor. Salt. Fresh parsley, to serve.
How to make garlic butter rice
I know rinsing rice is a common practice but I rarely do when I’m in a rush. However, if you prefer, rinse your rice until the water runs clear. In a deep pot or Dutch oven set over medium-high heat, melt the butter then add the crushed garlic and cook for a few seconds until fragrant. Add the rice then stir to coat in the garlic butter. Pour in the water/broth and add a teaspoon of salt. Bring to a simmer and allow to cook with the lid ajar until the liquid has been absorbed then reduce the heat to low and cover the pot fully. Allow the rice to cook for another 5-7 minutes then turn off the heat and allow the heat to steam in the pot for another 10 minutes. Fluff the rice with a fork then garnish with a sprinkle of chopped parsley and serve.
Can I make this in advance?
Yes, rice is a great prep-ahead side dish. The rice can be cooked and left in the pot for up to an hour (simply re-heat before serving). Leftovers can be kept in an airtight container in the fridge for up to 4 days. I also love freezing rice. Allow to cool completely then transfer to freezer-safe containers and freeze for up to 3 months.
Serving Suggestions
Garlic butter rice is the perfect side dish and delicious served with almost any main dish. It works well with anything served with sauce (curries, stews, etc.) and is delicious served with fish or seafood.
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