Garlic Butter Rice (Printable)

Fragrant rice cooked with garlic and butter in savory broth for a comforting, versatile 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 (optional)

07 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
02 - Add rinsed rice to the saucepan and cook for 1 to 2 minutes, stirring to coat each grain with garlic butter.
03 - Pour in chicken broth, salt, and pepper. Stir to combine and bring to a gentle boil.
04 - Lower 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 the rice rest, covered, for 5 minutes. Fluff with a fork.
06 - Optionally sprinkle with chopped parsley and serve warm.

# Expert Tips:

01 -
  • It's foolproof enough for a weeknight but impressive enough to serve at the table.
  • The garlic butter infuses every grain so thoroughly that you'll find yourself eating it by the spoonful.
  • Ready in under thirty minutes, making it perfect when you're short on time but not on flavor.
02 -
  • Don't skip the rinsing step—I once tried to save time and ended up with gluey, disappointing rice that taught me this matters.
  • If your lid doesn't fit snugly, drape foil under it; steam escaping means dry, undercooked rice at the end.
03 -
  • Taste the broth before you add it; if it's already quite salty, use less added salt and adjust at the end.
  • Let the rice rest those five minutes even if you're hungry—it makes the difference between okay and excellent.
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