Garlic Butter Rice (Print version)
Fluffy Garlic Butter Rice cooked with fresh garlic, butter, broth, parsley, and lemon for an easy side dish.
# Ingredients:
For the rice
01 -
1 1/2 cups (285 g) long-grain white rice, rinsed and drained
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon olive oil
04 -
5 cloves garlic, finely minced
05 -
2 1/4 cups (540 ml) low-sodium vegetable broth
06 -
3/4 teaspoon kosher salt, plus more to taste
07 -
1/4 teaspoon black pepper
For finishing
08 -
1 tablespoon unsalted butter
09 -
2 tablespoons chopped fresh parsley
10 -
1 teaspoon fresh lemon juice
# Instructions:
01 -
Place the rice in a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Drain well for a minute so the rice is not wet when it hits the pan.
02 -
Melt 2 tablespoons butter with the olive oil in a medium saucepan over medium-low heat. Add the garlic and stir for 30-45 seconds until fragrant and pale gold.
03 -
Add the drained rice and stir for 1-2 minutes, coating the grains in the garlic butter. The rice should look glossy but not browned.
04 -
Add the vegetable broth, salt, and pepper. Bring to a boil, cover with a tight lid, reduce heat to low, and cook for 15 minutes without lifting the lid.
05 -
Remove the pan from the heat and let it stand, still covered, for 10 minutes. This finishes the texture and keeps the grains fluffy.
06 -
Fluff with a fork, then fold in 1 tablespoon butter, parsley, and lemon juice. Taste and add more salt if needed.
# Good to know:
01 -
Use low-sodium broth so you can control the salt.
02 -
Do not stir while the rice simmers.
03 -
Best served hot, right after fluffing.