Garlic Butter Infused Rice (Print Version)

Buttery, garlic-infused rice simmered in savory broth for a flavorful, versatile side dish.

# Components:

→ 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, adjust to taste
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

07 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.
02 - Add the rinsed rice to the pan and cook for 1 to 2 minutes, stirring frequently to coat each grain with garlic butter.
03 - Pour in the chicken broth, then add salt and pepper. Stir thoroughly and bring to a gentle boil.
04 - Reduce heat to low, cover tightly, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
05 - Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving.
06 - Sprinkle chopped fresh parsley over the rice as desired and serve warm.

# Expert Advice:

01 -
  • It transforms plain rice into something so fragrant and buttery that it steals the spotlight every single time.
  • Ready in 25 minutes flat, which means you can pull together a proper dinner without stress.
  • The technique teaches you how to build flavor at the beginning instead of trying to fix it at the end.
02 -
  • A tight-fitting lid is non-negotiable—if steam escapes, the rice won't cook evenly and you'll end up with a soupy, undercooked disaster.
  • The resting step is where the magic happens; skipping it leaves you with rice that's technically done but still feels slightly wet and clingy.
  • If your broth tastes too salty to begin with, your finished rice will taste aggressively over-seasoned, so choose a good low-sodium brand.
03 -
  • Use a pan with a heavy bottom so heat distributes evenly and prevents hot spots that scorch the bottom layer of rice.
  • Never skip rinsing the rice—it's the difference between fluffy separated grains and a starchy, clumpy mess.
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