Garlic Butter Rice (Print Version)

Buttery rice infused with garlic and cooked in savory broth, a comforting side for any meal.

# 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 Make It:

01 - Melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant without browning.
02 - Stir in rinsed rice, cooking for 1 to 2 minutes to coat it fully in the garlic butter.
03 - Pour in chicken broth, add salt and pepper, stir, and bring to a gentle boil.
04 - Lower heat to a simmer, cover tightly, and cook for 15 minutes until liquid is absorbed and rice is tender.
05 - Remove the pan from heat, keep covered, and let rest for 5 minutes. Fluff rice gently with a fork.
06 - Sprinkle with chopped parsley if desired and serve warm.

# Additional Tips::

01 -
  • The house fills with that intoxicating garlic-butter aroma within the first minute, and it only gets better.
  • It comes together in under 30 minutes and somehow tastes like you fussed over it for hours.
  • Every grain stays distinct and tender, never mushy or clumpy, which feels like a small kitchen victory.
02 -
  • A tight-fitting lid is non-negotiable; steam escape means dry, undercooked rice at the end.
  • Rinsing the rice really does matter—it's the difference between silky separate grains and a gluey clump.
  • Don't stir the rice once the broth is in; every stir releases starch and ruins the texture you worked to build.
03 -
  • Let the rice rest covered even though you're eager to eat it—that 5-minute pause redistributes moisture and makes every grain taste better.
  • Mince your garlic fresh and right before cooking; pre-minced garlic loses its fragrance and the oil that makes this dish shine.
  • Use a saucepan with a heavy bottom so heat distributes evenly and nothing scorches on one side.
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