This buttery garlic rice is a simple side dish where toasted garlic and butter flavor every grain of fluffy white rice.
The rice cooks in chicken broth with the lid on, then rests off the heat so each grain finishes tender and separate. Stir in a little more butter and some parsley at the end, and you have a side that goes with almost any dinner.
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Why This Buttery Garlic Rice Recipe Works
Toasting the rice in butter for 30 seconds coats the grains and helps them stay separate instead of clumping. It also adds a nutty depth you do not get from simply boiling.
Cooking in broth rather than water seasons the rice from the inside. Low sodium broth keeps the salt in your control.
A fixed ratio of 1 1/2 cups liquid to 1 cup rice, a tight lid, and a 10 minute rest give consistent results without rinsing or guessing.
Ingredients for Buttery Garlic Rice
- 4 tbsp unsalted butter, divided
- 5 cloves garlic, finely minced
- 2 cups long grain white rice, uncooked
- 3 cups low sodium chicken broth
- 3/4 tsp kosher salt
- 1 tbsp chopped fresh parsley, plus more for garnish
Butter: Unsalted butter lets you control the salt. Half goes in at the start, and the rest melts into the hot rice at the end.
Garlic: Cook it only until light golden, about 30 seconds, because browned garlic turns bitter.
Long grain rice: It cooks up fluffy and separate. Medium grain, sushi rice, or basmati also work with the same ratio.
Chicken broth: Low sodium broth adds savory flavor. Vegetable broth works for a meatless version.
Parsley: Fresh parsley adds color and a clean, grassy finish to balance the butter.
How to Make Buttery Garlic Rice
1. Melt the butter Melt half the butter in a large saucepan over medium high heat. Add the garlic and cook for about 30 seconds until light golden.
2. Toast the rice Add the rice and stir for 30 seconds, until the grains turn slightly translucent and smell nutty.
3. Add the broth Pour in the broth, add the salt, and bring to a boil over high heat. Stir once to loosen any grains from the bottom.
4. Cover and cook Once bubbling, cover with a tight lid, reduce the heat to low, and cook for 15 minutes without lifting the lid.
5. Rest off the heat Remove the pan from the burner and let it sit, still covered, for 10 minutes so the steam finishes the grains.
6. Whip and finish Loosen with a fork, stir in the remaining butter until melted, and toss in the parsley.
How to Serve Buttery Garlic Rice
Spoon the rice into a warm dish and add a little extra parsley. It pairs well with oven baked BBQ chicken or Moroccan lamb meatballs, and air fryer asparagus makes a quick green side. For something cold on the table, add a glass of strawberry pineapple mojito.
How to Store and Reheat Buttery Garlic Rice
Cool the rice quickly and refrigerate it within 2 hours in a shallow airtight container for up to 3 days. Do not leave cooked rice at room temperature. Freeze portions for up to 1 month, then reheat with a splash of water until steaming hot at 165 degrees F.
Tips and Variations for Buttery Garlic Rice
Do not lift the lid. Peeking lets steam escape and changes the ratio of liquid to rice.
Use a tight lid. If your lid is loose, cover the pot with foil first and set the lid on top.
Measure carefully. Use the same cup for rice and broth so the ratio stays accurate.
Scale the garlic. Add more cloves for a stronger flavor, but keep the cooking time short.
Add lemon. A little lemon zest stirred in at the end brightens the rice.
Try other herbs. Chives or cilantro can replace the parsley.
Use the right pan. A medium saucepan with a heavy bottom prevents scorching.
Handle rice safely. Cooked rice can carry bacteria that grow when left out, so read the University of Maine rice guide for cooling and storage advice.
Frequently Asked Questions About Buttery Garlic Rice
Do I need to rinse the rice for buttery garlic rice?
No. With this ratio of liquid to rice, the grains cook up fluffy without rinsing. The starch on the surface adds a little creaminess.
Can I make buttery garlic rice ahead of time?
Yes. Cool it quickly, refrigerate it, and reheat it with a splash of water until steaming hot.
Can I freeze buttery garlic rice?
Yes, for up to 1 month. Freeze in flat portions so it cools fast and reheats evenly.
Can I use brown rice?
Brown rice needs more liquid and a longer cooking time, so follow the package directions and adjust.
Why is my rice sticky or mushy?
Too much liquid, stirring during cooking, or a loose lid can all cause it. Measure carefully and keep the lid on.
Buttery Garlic Rice with Parsley
Equipment
- Medium saucepan with a tight lid
- Fork
Ingredients
Main Ingredients
- 4 tbsp unsalted butter divided
- 5 cloves garlic finely minced
- 2 cup long grain white rice uncooked
- 3 cup low sodium chicken broth
- ¾ tsp kosher salt
- 1 tbsp fresh parsley finely chopped, plus more for garnish
Instructions
Cooking
- Toast the garlic. Melt 2 tbsp of the butter over medium high heat. Add the garlic and cook 30 seconds until light golden.
- Coat the rice. Stir in the rice for 30 seconds until the grains turn translucent.
- Boil. Add the broth and salt, raise the heat to high, and bring to a boil.
- Simmer covered. Cover tightly, reduce to low, and cook 15 minutes without stirring or lifting the lid.
- Rest. Leave the covered pan off the heat for 10 minutes.
- Finish. Loosen with a fork, stir in the remaining 2 tbsp butter until melted, and fold in the parsley. Serve warm.
