
This garlic butter rice is fluffy, fragrant, and deeply savory with golden garlic, rich butter, and a fresh parsley finish. It is an easy one-pot side dish that pairs beautifully with chicken, seafood, grilled meats, or vegetables.
Use unrinsed long-grain white rice or basmati for this method; the liquid ratio is designed to cook the grains fluffy without becoming wet or sticky.
Melt half of the butter in a large saucepan over medium-high heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant and lightly golden.
Add the rice to the pan and stir for 30 seconds to coat the grains in the garlic butter. The rice should look slightly glossy and a little translucent around the edges.
Pour in the chicken stock and add the salt. Increase the heat to high and bring the liquid to a gentle boil.
As soon as the liquid begins bubbling, cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 15 minutes without stirring or lifting the lid.
After 15 minutes, briefly tilt the pan to check that the liquid has been absorbed. Remove the pan from the heat, keep it covered, and let the rice rest for 10 minutes.
Fluff the rice with a fork, then fold in the remaining butter until melted. Stir through the parsley, transfer to a serving dish, and garnish with extra parsley if desired.
Use low-sodium chicken stock if you prefer more control over saltiness. For a vegetarian version, replace the chicken stock with vegetable stock. Avoid lifting the lid while the rice cooks, as trapped steam is what finishes the grains evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water.




