Garlic Butter Rice
Garlic Butter Rice
Ingredients
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 1 teaspoon salt
- 3 cups chicken or vegetable stock
- 2 tablespoons unsalted butter, for finishing
- 1/4 cup green onions, chopped
Instructions
- 1
In a medium saucepan or pot with a tight-fitting lid, heat the vegetable oil and 4 tablespoons of unsalted butter over medium heat until the butter is melted.
⏱️ 2 min
- 2
Add the minced garlic to the pot and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Add the rinsed rice and salt to the pot. Stir well to coat the rice grains with the garlic butter mixture.
⏱️ 1 min
- 4
Toast the rice for 3 to 5 minutes, stirring occasionally, until the edges of the grains become translucent.
⏱️ 4 min
- 5
Pour in the chicken or vegetable stock. Bring the mixture to a rolling boil.
⏱️ 3 min
- 6
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 18 min
- 7
Remove the pot from the heat and let it rest, covered, for 5 minutes. Do not lift the lid during this time.
⏱️ 5 min
- 8
Uncover the pot. Add the remaining 2 tablespoons of unsalted butter and the chopped green onions to the rice.
⏱️ 1 min
- 9
Fluff the rice gently with a fork, incorporating the butter and green onions until evenly distributed.
⏱️ 1 min
- 10
Serve immediately as a flavorful side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Rice
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 1 teaspoon salt
- 3 cups chicken or vegetable stock
- 2 tablespoons unsalted butter, for finishing
- 1/4 cup green onions, chopped
Instructions
- 1
In a medium saucepan or pot with a tight-fitting lid, heat the vegetable oil and 4 tablespoons of unsalted butter over medium heat until the butter is melted.
⏱️ 2 min - 2
Add the minced garlic to the pot and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Add the rinsed rice and salt to the pot. Stir well to coat the rice grains with the garlic butter mixture.
⏱️ 1 min - 4
Toast the rice for 3 to 5 minutes, stirring occasionally, until the edges of the grains become translucent.
⏱️ 4 min - 5
Pour in the chicken or vegetable stock. Bring the mixture to a rolling boil.
⏱️ 3 min - 6
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 18 min - 7
Remove the pot from the heat and let it rest, covered, for 5 minutes. Do not lift the lid during this time.
⏱️ 5 min - 8
Uncover the pot. Add the remaining 2 tablespoons of unsalted butter and the chopped green onions to the rice.
⏱️ 1 min - 9
Fluff the rice gently with a fork, incorporating the butter and green onions until evenly distributed.
⏱️ 1 min - 10
Serve immediately as a flavorful side dish.
⏱️ 1 min