why make this recipe
Garlic rice is a flavorful and simple side dish that elevates any meal. It’s not just rice; the aroma of garlic and the richness of butter make it special. This dish pairs well with a variety of main courses, from grilled meats to stir-fried vegetables. Whether you are hosting a gathering or preparing a weeknight dinner, garlic rice is sure to impress.
how to make Garlic Rice
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)
Directions:
- No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups of liquid for every 1 cup of rice.
- 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.
- Coat rice – Add the rice and stir for 30 seconds or until the grains turn translucent.
- Simmer – Add stock and salt. Turn the 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).
- Cook 15 minutes – Cook the rice for 15 minutes. No stirring, don’t lift the lid.
- Rest 10 minutes – Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove from the stove, with the lid still on, and rest for 10 minutes.
- Fluff rice, then fluff through the remaining butter until melted. Toss through parsley, then tumble into a serving dish. Sprinkle with extra parsley then serve!
how to serve Garlic Rice
Garlic rice can be served alongside almost any dish. It goes well with grilled chicken, beef, or fish. You can also serve it with a stir-fry or roasted vegetables. Garnish with extra chopped parsley for a fresh touch.
how to store Garlic Rice
If you have leftovers, allow the garlic rice to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave until warm.
tips to make Garlic Rice
- Use fresh garlic for the best flavor.
- Experiment with different types of rice; just keep the liquid ratio in mind.
- For a pop of flavor, you can add a squeeze of lemon juice before serving.
variation
You can make garlic rice with additional ingredients such as cooked peas, corn, or even shredded carrots for a colorful twist. Adding some chili flakes can spice things up if you enjoy a bit of heat.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and water ratio. Generally, brown rice requires more cooking time and more water.
2. Can I make garlic rice ahead of time?
Yes, you can prepare garlic rice ahead of time. Store it in the refrigerator and reheat when ready to serve.
3. What can I pair with garlic rice?
Garlic rice pairs well with grilled meats, stir-fried vegetables, and seafood. It’s a great side for any meal!
Garlic Rice
Ingredients
For the rice
- 50 - 75 g unsalted butter, divided Use for sautéing garlic and finishing the dish.
- 5 cloves garlic, finely minced Use fresh garlic for the best flavor.
- 2 cups white rice (uncooked) Use long grain, medium grain, short grain (sushi rice), or basmati.
- 3 cups chicken stock/broth, low sodium Stock powder option can be used as an alternative.
- 3/4 tsp cooking/kosher salt Adjust to taste.
- 1 tbsp parsley, finely chopped Plus extra for garnish (optional).
Instructions
Preparation
- No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups of liquid for every 1 cup of rice.
- 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.
- Add the rice and stir for 30 seconds or until the grains turn translucent.
- Add stock and salt. Turn the 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).
- Cook the rice for 15 minutes. No stirring, don’t lift the lid.
- Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove from the stove, with the lid still on, and rest for 10 minutes.
- Fluff rice, then fluff through the remaining butter until melted. Toss through parsley, then tumble into a serving dish. Sprinkle with extra parsley then serve!