Buttery Garlic Rice with Parsley
Long grain rice toasted in garlic butter and simmered in chicken broth until fluffy, then finished 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.
Notes
Substitutions: Use vegetable broth for a meatless version. Basmati or medium grain rice works with the same ratio.
Tips: Keep the lid on and use a heavy pan.
Storage: Refrigerate within 2 hours for up to 3 days or freeze for up to 1 month. Reheat until steaming hot at 165 degrees F.