Garlic Butter Rice Delight (Printable Version)

Fluffy garlic-infused butter rice simmered in savory broth, perfect as a comforting, versatile side.

# What You'll Need:

→ 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 - In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant without browning.
02 - Stir in the rinsed rice and cook for 1–2 minutes, ensuring each grain is coated in the garlic butter.
03 - Pour in the chicken broth, salt, and black pepper. Stir to combine and bring to a gentle boil.
04 - Reduce heat to low, cover tightly, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
05 - Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork.
06 - Sprinkle with chopped fresh parsley if desired. Serve warm.

# Expert Tips:

01 -
  • It comes together in under thirty minutes and requires almost zero fuss or special skills.
  • The garlic butter coating makes rice taste like something you'd order at a restaurant, but better because you made it.
  • It pairs with practically anything and quietly becomes the best part of the meal without trying too hard.
02 -
  • The tight-fitting lid is not optional—steam escaping means rice that ends up crunchy instead of tender, and there's no coming back from that.
  • Resisting the urge to stir once the liquid is added makes the difference between fluffy individual grains and a starchy, paste-like result.
  • Low-sodium broth matters because you're seasoning as you cook, and regular broth can push you into oversalted territory before you know it.
03 -
  • Rinsing rice before cooking removes excess starch and is the difference between fluffy grains and a starchy clump.
  • Keep the heat at true low once you cover the pot—medium-low might feel safer but will cook faster than the rice needs, leaving you with crunchy centers.
  • If you add parsley or other garnishes, save them for the very last second so they stay bright and vibrant instead of wilting into the steam.
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