Garlic Rice is a one-pot side that transforms plain rice into something aromatic and deeply flavorful. With butter, garlic, and chicken broth, this rice holds its texture and pairs beautifully with everything from grilled meats to saucy dishes.
Why You’ll Love This Recipe
This recipe accomplishes so much with so little: fluffy rice, bold garlic flavor, and rich depth from the broth. It becomes a foundation that enhances whatever you serve alongside it.
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Rich flavor thanks to garlic and broth
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Fluffy texture without rinsing or shortcuts
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One-pot simplicity
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Pairs with nearly any main
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Freezer- and meal-prep friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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50–75 g (4–5 tbsp) unsalted butter, divided
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5 garlic cloves, finely minced
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2 cups uncooked white rice (long, medium, short grain, or basmati)
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3 cups low-sodium chicken broth
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¾ teaspoon kosher salt (or ½ tsp table salt)
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1 tablespoon chopped parsley (optional)
Directions
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1. Melt the butter and sauté garlic
In a large saucepan over medium-high heat, melt half of the butter. Once it’s foamy, add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden. Don’t let it brown—it can become bitter.
2. Toast the rice
Add the uncooked rice to the garlic-butter mixture. Stir well for about 30 seconds until the grains are glossy and slightly translucent. This step infuses the rice with flavor and improves the texture.
3. Add the broth and salt
Pour in the chicken broth and add the salt. Stir once to combine. Increase the heat to high and bring the mixture to a boil.
4. Simmer
Once boiling, immediately cover the pot with a tight-fitting lid and reduce the heat to low (or medium-low if your stove runs weak). Let it cook undisturbed for 15 minutes. Avoid lifting the lid or stirring.
5. Rest
After 15 minutes, tilt the pot slightly to check for absorbed liquid. If the broth is gone and you hear a gentle crackle, it’s done. Turn off the heat and let the rice sit, covered, for 10 minutes. This resting time allows the steam to finish cooking the rice and keeps it fluffy.
6. Fluff and finish
Remove the lid and fluff the rice gently with a fork. Stir in the remaining butter and chopped parsley. Taste and adjust seasoning if needed. Serve warm, optionally garnished with extra parsley or green onions.
Servings and timing
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Servings: 6
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Prep time: 5 minutes
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Cook time: 20 minutes
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Rest time: 10 minutes
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Total time: 35 minutes
Variations
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Make it herby: Add rosemary, thyme, or dill with the garlic for an aromatic twist.
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Zesty version: Stir in lemon juice or zest after cooking for brightness.
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Spicy kick: Add a pinch of red pepper flakes or a dash of cayenne while toasting the garlic.
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Umami-rich: Replace part of the broth with mushroom stock or add a teaspoon of soy sauce.
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Cheesy rice: Stir in grated parmesan or cheddar just before serving.
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Asian-inspired: Use sesame oil instead of butter and toss in chopped green onions at the end.
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Storage/Reheating
Storage:
Let the rice cool completely, then store it in an airtight container in the fridge for up to 4 days.
Freezing:
Freeze in individual portions in freezer bags or containers for up to 3 months. Press out the air to prevent freezer burn.
Reheating:
Reheat in a covered skillet over medium heat with a splash of broth or water to loosen it up. You can also microwave in a bowl with a damp paper towel on top to keep it moist.
FAQs
Do I need to rinse the rice first?
No. This recipe is designed for unwashed rice using the perfect liquid ratio. Rinsing is optional, but it may affect the final texture.
Can I use brown rice?
Yes, but increase the liquid to 4 cups and cook for 40–45 minutes, followed by 10 minutes of resting.
What if I don’t have broth?
Use water with a teaspoon of chicken bouillon or stock powder per cup of water. Or, just use water and adjust salt to taste.
Can I make this recipe dairy-free?
Yes! Replace butter with olive oil or vegan butter for a dairy-free version. It still tastes great.
Can I double the recipe?
Absolutely. Just use a larger pot and maintain the 1:1.5 rice-to-liquid ratio.
Conclusion
Garlic Rice takes plain rice to a new level—with rich garlic notes, buttery warmth, and depth from broth. It’s simple, adaptable, and reliably delicious. Serve it under your favorite proteins, stir it into bowls, or enjoy it on its own.
Print
Garlic Rice
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Garlic Rice is a flavorful, buttery side dish that pairs perfectly with a wide variety of main courses. Made with sautéed garlic and chicken stock, it’s fluffy, aromatic, and easy to prepare.
Ingredients
- 50–75g / 4–5 tablespoons unsalted butter, divided
- 5 garlic cloves, finely minced
- 2 cups white rice (long grain, medium grain, short grain, sushi rice, or basmati)
- 3 cups low-sodium chicken stock or broth
- 3/4 teaspoon cooking/kosher salt (or 1/2 tsp table salt)
- 1 tablespoon finely chopped parsley, plus extra for garnish (optional)
Instructions
- Melt half the butter in a large saucepan over medium-high heat. Add garlic and sauté for 30 seconds until light golden and fragrant.
- Add rice and stir for 30 seconds until grains become translucent.
- Pour in chicken stock and add salt. Bring to a boil, then cover and reduce heat to low (or medium-low for smaller stoves).
- Cook rice undisturbed for 15 minutes. Do not lift the lid or stir during this time.
- Remove from heat and let rice rest with lid on for 10 minutes.
- Fluff rice with a fork and stir in the remaining butter until melted. Mix in chopped parsley.
- Transfer to a serving dish, garnish with extra parsley if desired, and serve warm.
Notes
- No need to rinse the rice; this recipe yields fluffy grains using the correct liquid-to-rice ratio.
- You can use stock powder instead of liquid stock if needed, adjusting for flavor.
- Rice can be made ahead and stored in the fridge for up to 3 days or frozen for later use.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Western
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
