Garlic Rice

Garlic rice
Recipe video above. Garlic Rice is the easiest, best tasting side dish that you
can serve with anything! From roast chicken to chops, stir fries to fish, Middle
Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain.
Have some tonight, freeze some for later! See notes for recipe scaling tips.
Prep Time Cook Time Resting

5 mins 20 mins 10 mins 5 from 17 votes
Course: Rice, Side Dish Cuisine: Asian, Western

Keyword: butter rice, garlic butter rice, garlic rice, rice side dish Servings: 6 Calories: 308cal
Author: Nagi
Ingredients
• 50 - 75g/ 4 - 5 tbsp unsalted butter , divided (Note 1)
• 5 garlic cloves , finely minced (Note 2)
• 2 cups white rice (uncooked) - long grain, medium grain, short grain (sushi rice) or basmati
(Note 3)
• 3 cups chicken stock/broth , low sodium (stock powder option - see Note 4)
• 3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)
• 1 tbsp parsley , finely chopped, plus extra for garnish (optional)
Instructions
1. No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5
cups liquid for every 1 cup of rice.
2. Sauté garlic - Melt half the butter in a large saucepan over medium high heat. Once foamy,
add the garlic and cook for 30 seconds until it turns light golden.
3. Coat rice - Add the rice and stir for 30 seconds or until the grains turn translucent.
4. Simmer - Add stock and salt. Turn heat up to high, then once the water starts bubbling, put
the lid on and immediately turn the stove down to low (or medium low, if your stove is
weak/small). (Note 5)
5. Cook 15 minutes - Cook the rice for 15 minutes. No stirring, don't lift the lid.
6. Rest 10 minutes - Tilt the saucepan and have a quick peek to ensure all the water is
absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes.
7. Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble
into serving dish. Sprinkle with extra parsley then serve!
Notes
RECIPE SCALING - Click on servings and slide to change the recipe scale. Scaling down: don't go
below 1 cup of uncooked rice, it's hard to cook less. Use a smaller saucepan and 12 minutes cook
time with lid on. Scaling up: Don't exceed 4 cups of rice for a single batch (hard to cook evenly).
Use a large pot, and expect to cook for longer (~ 20 min).
1. Butter - I provide a range because more is tastier (and I fully endorse it), but the lower end of
the scale is the minimum for a tasty dish that some might consider to be more sensible for a
Monday night dinner. :)
2. Garlic minced with a knife will sauté better but a garlic press/crusher works ok too - garlic is
wetter so doesn't sauté quite as well. Jar garlic paste, however, don't talk to me about that sour
stuff!
3. Rice types - This recipe will work with the listed rice grains. Not suitable for brown rice, jasmine
rice (you can add garlic butter to the jasmine rice recipe), wild rice, black rice or faux rice
(cauliflower rice, quinoa etc).
Alternative method - Cook brown rice etc per recipe. Sauté the garlic in butter, then tip the
cooked rice in and toss in the garlic butter. Flavour infusion not quite as good but still extremely
tasty!
4. Liquid stock will give a better flavour but a good substitute is to use stock powder plus water.
My favourite is Vegeta, a vegetable stock powder. Chicken stock and other brands of vegetable is
also suitable.
To use stock powder, make this recipe with 3 cups water (750 ml) + stock powder for this amount
of water per the jar instructions (usually 1 teaspoon per 1 cup water) + 1/4 tsp salt (NOT 3/4 tsp
per recipe, rice too salty).
5. Rinsing is not the secret to fluffy rice, the correct liquid to rice ratio is (1.5 cups liquid: 1 cup
rice). However, you should rinse if you are concerned about rice cleanliness (if you buy in packs at
grocery stores, you shouldn't be) or if you just can't break the habit. But if you do, you MUST
reduce the stock by 1/4 cup, to account for the water logged in the rice. If you don't, your rice will
end up overly soft and slightly mushy.
6. The liquid should have small bubbles / actively rippling when the lid is on and the stove is on
low/medium low. If the heat is too low and the water is doing nothing, then the rice is just sitting
there, bloating in hot water instead of cooking!
7. Other cook methods:
• Rice cooker - Follow the recipe up to stirring the rice in the garlic butter. Then scrape it all
into the rice cooker, add the stock and salt and cook per the rice cooker instructions.
• Oven - Follow the recipe up to bringing the stock to a boil in a pot. Then pour it all into a
casserole pot with a lid. Bake for 35 minutes until liquid all absorbed. Rest 10 min with lid on,
then fluff, stir through butter and parsley.

8. Keeps for 2 days in the fridge. Reheat in the microwave. Or, freezer for 3 months.
Nutrition per serving.
Nutrition
Calories: 308cal | Carbohydrates: 52g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat:
1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 331mg | Potassium:
188mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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Prep Time Cook Time Resting

Course: Rice, Side Dish Cuisine: Asian, Western

7. Other cook methods:

Nutrition per serving.

Another great recipe by recipetineats.com

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