Garlic Butter Rice with Savory Flavors (Print version)
Fluffy garlic butter rice cooked with broth, onion, fresh garlic, and herbs for a rich, savory side dish.
# Ingredients:
For the rice
01 -
1 1/2 cups (285 g) long-grain white rice or jasmine rice, rinsed and well drained
02 -
2 tablespoons unsalted butter
03 -
1/3 cup (50 g) finely diced yellow onion
04 -
5 cloves garlic, minced
05 -
2 1/2 cups (590 ml) low-sodium vegetable broth
06 -
1 bay leaf
07 -
3/4 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
To finish
09 -
2 tablespoons unsalted butter
10 -
2 tablespoons chopped fresh parsley
11 -
1 teaspoon fresh lemon juice, optional
# Instructions:
01 -
Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear. Drain well so the extra water does not throw off the cooking ratio.
02 -
Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until softened and translucent.
03 -
Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.
04 -
Stir in the drained rice and cook for 1-2 minutes, stirring constantly, until the grains are coated in garlic butter and look slightly glossy.
05 -
Add the vegetable broth, bay leaf, salt, and pepper. Bring to a gentle boil, cover tightly, reduce the heat to low, and cook for 15-18 minutes until the liquid is absorbed.
06 -
Remove the pan from the heat and let it stand covered for 10 minutes. Discard the bay leaf, fluff with a fork, then fold in the remaining butter, parsley, and lemon juice if using.
# Good to know:
01 -
Use low-sodium broth so you can control the final seasoning.
02 -
Best served warm after the 10-minute rest.
03 -
Refrigerate leftovers within 2 hours.