Garlic Butter Rice (Print)

Buttery garlic-infused rice cooked in savory broth for a flavorful, comforting 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 chicken broth, low sodium preferred

→ Seasonings

05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish

07 - 2 tablespoons fresh parsley, chopped

# Steps:

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 - Stir in rinsed rice and cook for 1 to 2 minutes, ensuring each grain is coated with garlic butter.
03 - Pour in chicken broth, salt, and black pepper. Stir to combine and bring the 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 rest, covered, for 5 minutes. Fluff with a fork before serving.
06 - Sprinkle chopped parsley over the rice as desired and serve warm.

# Top Tips:

01 -
  • It comes together in under thirty minutes, making weeknight dinners feel intentional rather than rushed.
  • The aroma alone converts skeptics; garlic and butter toasting together is honestly better than most perfumes.
  • One pot, minimal cleanup, and it pairs with literally anything you're cooking that night.
02 -
  • Don't skip rinsing the rice; it makes the difference between fluffy and gluey.
  • A tight-fitting lid is non-negotiable—loose steam escape means undercooked, crunchy rice.
  • If your broth is particularly salty, reduce the added salt; taste as you go and adjust.
03 -
  • Use low-sodium broth so you control the saltiness and taste the garlic, not just salt.
  • Never walk away when the garlic is toasting—thirty seconds turns fragrant into burnt, and there's no coming back.
  • A wooden spoon is your friend here; it won't scratch the pan and feels right in your hand while stirring.
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