Garlic Butter Rice
Ingredients
- 1.5 cups long-grain white rice rinsed until water runs clear
- 3 tbsp unsalted butter divided
- 5 garlic cloves minced
- 2.5 cups chicken broth low sodium
- 1 tbsp olive oil
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 2 tbsp fresh parsley finely chopped, for garnish
- 2 tbsp parmesan cheese freshly grated, optional
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Drain well and set aside.
- In a medium saucepan over medium heat, melt 1 tablespoon of butter with the olive oil.
- Add the minced garlic and cook, stirring frequently, for 1 to 2 minutes until fragrant and just barely golden. Do not let it burn.
- Add the rinsed rice to the pan and stir to coat it in the garlic butter. Toast the rice for 2 to 3 minutes, stirring often, until the grains look slightly opaque.
- Pour in the chicken broth, add the salt and pepper, and stir to combine. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover tightly with a lid, and cook for 15 minutes. Do not lift the lid during this time.
- Remove the pan from heat and let the rice steam, still covered, for 5 minutes.
- Fluff the rice gently with a fork. Add the remaining 2 tablespoons of butter and stir until melted and glossy.
- Taste and adjust salt if needed. Garnish with fresh parsley and parmesan if using. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a small splash of water or broth and warm in the microwave covered, or reheat gently on the stovetop over low heat. For extra richness, swap chicken broth for vegetable broth and add a squeeze of lemon juice at the end.