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Bored of plain old rice for dinner? Try this buttery rice infused with aromatic garlic throughout! It’ll only take 5 extra minutes and handful of ingredients to transform plain rice into a flavorful side dish!!

A shallow bowl of garlic butter rice topped with garlic chips, slice of butter and fresh herbs.

Ingredient Notes:

  • Long grain rice – There’re different types of rice: short, medium and long-grain rice, which is the rice’s length-to-width ratio when cooked. For this recipe, I recommend long grain white rice, such as basmati and jasmine.
  • Garlic – Select garlic that is firm and has no sprouts on it, which means they’re fresh.
  • Stock – We find chicken or vegetable stock makes richer and more flavorful rice. In a pinch, you can use water too.
A shallow bowl of garlic butter rice topped with garlic chips, slice of butter and fresh herbs.

How to make this recipe:

Compared to my plain steamed rice, this recipe takes about 5 extra minutes and handful of more ingredients, but nonetheless, it’s quite easy to make!

Step 1: Melt butter in a 2.5qt saucepan over medium heat. Then add garlic and sauté until garlic is nice and golden. It’ll smell amazing!!!

TIP: Don’t be tempted to increase the heat. Garlic burns easily and will taste bitter!

Step by step photo of melted butter and sauteéd minced garlic.

Step 2. Add rice and sauté for a minute, stirring well to coat each rice grain in garlicky butter. Then pour in stock of your choice, cover and bring it to a slow boil over medium high heat.

Step 3. Once it starts boiling, reduce heat to low and simmer for 15 minutes, covered. Then turn off the heat and let it sit for another 10 minutes, covered. Don’t be tempted to open the lid, because steam is what finishes the cooking.

Step by step photos of sauteéd rice and then filled with stock.

Step 4. Fluff the rice with a fork. Garnish with sliced green onion, or herbs, or crispy garlic chips. Serve immediately.

Side by side photo of cooked rice in a saucepan and final butter garlic rice in a shallow bowl with garnishes.

2 Tips for Fluffier Rice:

  • I find rinsing the rice a couple of times removes loose starch on grains and it results in fluffier rice grains that don’t stick to each other.
  • If I have time, I also like to soak my rice for 30 minutes prior to cooking it. This’s totally optional, but it makes the rice less brittle and helps the grains not to break when you fluff them with a fork.

What to serve with this aromatic rice:

Garlic butter rice pairs perfectly just about any dish. Here’re my favorites:

Upclose shot of rice topped with garlic chips, slice of butter and fresh herbs.

I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!

Garlic butter rice

Garlic butter rice is an amazingly flavorful side dish that goes well with almost every cuisine that there is.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cups long grain white rice, Note 1
  • 2 teaspoons minced garlic
  • 3 ½ cups chicken or vegetable stock
  • 1 teaspoon table salt

Optional garnishes:

  • Garlic chips
  • Sliced green onions
  • Fresh cilantro or parsley

Instructions

  • In 2.5qt heavy-bottomed saucepan with a lid, melt butter over medium heat.
  • Then add minced garlic and sauté for a minute until it turns golden. Keep the heat on medium.
  • Once garlic is golden and aromatic, add rice and sauté for a minute, stirring constantly to coat all the grains with butter and garlic.
  • Pour in chicken stock and salt. Give it a quick stir and level the rice evenly.
  • Cover the saucepan and bring it to a slow boil over medium high heat. Then reduce heat to low and cook for 15 minutes, covered.
  • Turn off the heat and let it sit for another 10 minutes, covered. Don't be tempted to open the lid, because steam is what finishes the cooking.
  • Fluff the rice with a fork. Garnish with sliced green onion, or herbs, or crispy garlic chips. Serve immediately.

Notes

Note 1a: You can use any long grain white rice for this recipe. We’ve tested it with basmati and jasmine rice, and both worked great!
Note 1b: Rinsing long grain rice is totally optional. But you may notice your rice comes out fluffier if you rinse it couple of times. Also soaking the rice in cold water for 30 minutes makes them less brittle and the grains won’t break when you fluff them with a fork.
Note 2: When it comes to rice to liquid ratio, I find the 1:2 ratio to be too much liquid, resulting in mushy rice and the 1:1.5 ratio is yields crunchy rice. My ratio is ((1:2) – ½) cup. For example:
– For 1 cup rice,  use 1½ cups liquid
– For 2 cups rice, use 3½ cups liquid
– For 3 cups rice, use 5½ cups liquid
Storing Tips:
Store leftover rice in an airtight container for up to 5 days.

Nutrition Information

Calories: 201kcal, Carbohydrates: 39g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 705mg, Potassium: 59mg, Fiber: 1g, Sugar: 1g, Vitamin A: 307IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.

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