Garlic Rice
Garlic rice is a flavorful and simple side dish that elevates any meal with the aroma of garlic and richness of butter, making it an impressive addition to any gathering or weeknight dinner.
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!
Notes
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. You can make variations by adding cooked peas, corn, or chili flakes for extra flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 26gProtein: 4gFat: 14gSaturated Fat: 7gSodium: 400mgFiber: 1g
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