Garlic butter rice
Garlic butter rice is an amazingly flavorful side dish that goes well with almost every cuisine that there is.
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.
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
Store leftover rice in an airtight container for up to 5 days.
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