Garlic Butter Rice

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.