Garlic Butter Rice
329kcal
Ingredients
- 2 cups uncooked long-grain white rice
- 3 cups low-sodium chicken broth
- 1½ oz sliced garlic
- 3 tablespoons neutral oil (such as avocado, vegetable, or canola oil)
- 3 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 teaspoon coarse kosher salt (more or less according to your taste)
- 1 tablespoon freshly chopped chives
Method
- Rinse rice under cold water until the water runs clear, then drain well.
- Heat oil in a saucepan over medium heat. Add sliced garlic and cook, stirring constantly, until golden. Remove garlic, set aside, and discard excess oil.
- In the same pan, melt butter over medium heat. Add minced garlic and cook just until fragrant, about 30 seconds. Add rinsed rice to the pan, stir, and toast for 2 minutes.
- Add broth and salt. Bring the mixture to a boil over medium-high heat, quickly scrape off the bottom of the pan. Continue boiling until you see the little holes with steam coming through the rice and the water volume has reduced to almost the rice level.
- Cover the pot, reduce heat to low, and cook for 10 minutes without lifting the lid. Remove from heat and let the rice rest, covered, for 10 minutes.
- Fluff the rice with a fork, then top with fresh chives and the crispy garlic.
Nutrition
Calories329kcalCarbohydrates54gProtein7gFat9gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.2gCholesterol15mgSodium429mgPotassium215mgFiber1gSugar0.3gVitamin A198IUVitamin C3mgCalcium42mgIron1mg
Notes
- Instant Pot or Pressure Cooker Method: If you’re short on time, you can easily make garlic rice using an Instant Pot or pressure cooker. For this method, follow the same steps for sautéing the garlic and toasting the rice in butter. Once the rice is toasted, add the chicken broth, but make sure to use a 1:1 rice to water ratio (for example, 1 cup of rice and 1 cup of chicken broth). Seal the Instant Pot and set it to cook on high pressure for 3 minutes. Once the cooking time is up, let the pressure release naturally for about 10 minutes before opening the lid. Fluff the rice and garnish with the crispy garlic slices.
- Avoid Overcooking Garlic: When sautéing the garlic, be careful not to overcook it. Burnt garlic can turn bitter, so keep an eye on it and remove it from the pan as soon as it turns golden brown.
- Salt. If you don't watch your sodium intake, you can add salt after cooking. Taste the rice and add salt if needed.
- Store in an Airtight Container: Transfer the cooled rice into an airtight container to keep it fresh. It will stay good in the fridge for up to 3-4 days.
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