Garlic Butter Rice

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This Garlic Butter Rice recipe is a game-changer for your dinner sides. Loaded with butter and amped up with a heap of garlic, it transforms plain old long-grain rice into a garlicky boss that refuses to sit quietly on the side of your plate. It is fast to make and even quicker to disappear. Toss some fresh parsley on top if you're feeling fancy, but let's be honest, it’s all about the garlic and butter.

Prep Time10

Cook Time18

Course: Side Dishes

Cuisine: American, Italian, Mediterranean, Middle Eastern

Keyword: comfort food, easy side dish, garlic butter rice, garlicky, quick recipe

Servings: servings

Author: Dahn Boquist

Ingredients

1 tablespoon olive oil
½ cup chopped onion
5 tablespoons butter divided
6-8 cloves garlic minced (1-½ tablespoons)
1-½ cups long-grain rice rinsed and drained
2-½ cups chicken broth
1 teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh chopped parsley (optional)

Instructions

In a large saucepan (that can fit a lid), heat the olive oil, then add the onion and cook for 2-3 minutes over medium heat.
Add 3 tablespoons of butter and the garlic to the mixture, stirring and cooking for about 1 minute or until fragrant.
Stir in the long-grain rice and mix well to coat the grains in the butter. Cook for 1-2 minutes, then pour in the chicken broth. Mix in the garlic powder, salt and pepper. Bring the liquid to a boil, then immediately turn it to low.
Cover the saucepan with the lid and let it simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid.
Fluff the rice with a fork and add the remaining 2 tablespoons of butter. Add more salt to taste, if needed.
Top with fresh parsley, if desired.

Notes

Use long-grain rice for the best texture as it stays fluffy and separates easily after cooking. Alternatives like basmati or jasmine rice can also be used for a slightly different flavor profile.
Don't overcook the garlic, or it will become bitter. It should just be fragrant and lightly golden before adding the rice.
Vegetable broth can be used instead of chicken broth for a vegetarian version without compromising the rich flavor.
Using freshly minced garlic rather than pre-minced can will give the rice more garlicky flavor.

Storage Tips:

Store in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the rice. Place it in a freezer-safe container or zip-top bag and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheating Tips:

To reheat the rice, sprinkle a few tablespoons of water over it and zap it in the microwave for a few minutes, stirring halfway through.

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