Garlic Butter Infused Rice (Printable)

Buttery rice infused with garlic and cooked in savory broth for a flavorful, comforting side dish.

# Ingredient List:

→ 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
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish

07 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1–2 minutes, avoiding browning.
02 - Add the rinsed rice to the saucepan, stirring to coat each grain with the garlic butter. Cook for 1–2 minutes.
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 tightly and simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender.
05 - Remove from heat and keep covered for 5 minutes. Fluff the rice with a fork before serving.
06 - Sprinkle chopped parsley over the rice if desired. Serve warm as a side dish.

# Expert Advice:

01 -
  • It's the kind of side dish that makes people ask for the recipe because it tastes far more impressive than it actually is.
  • Twenty-five minutes from start to finish means you can have a complete, comforting meal on a regular Tuesday night.
  • The butter and garlic combination is foolproof—there's something almost impossible about getting this wrong.
02 -
  • The lid must fit tightly—steam escaping means the liquid won't be fully absorbed and your rice will be undercooked, a mistake I made when I borrowed a saucepan without checking if the lid sealed properly.
  • Resist the urge to stir once the rice is simmering; moving it around releases starch and turns your carefully made rice into a clumpy mess.
03 -
  • Mince your garlic just before cooking; garlic that sits around starts to lose its punch and sulfurous notes start creeping in.
  • Always taste the finished rice and adjust salt after cooking, because the broth's saltiness varies between brands and you need to land on what tastes right to you.
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