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
