Description
This Garlic Butter Rice is a simple yet incredibly flavorful side dish. Jasmine rice is cooked with sautéed onions and garlic in chicken broth, then finished with butter for extra richness. It’s an easy and delicious upgrade from plain rice.
Ingredients
Scale
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1/4 cup yellow onion, chopped small
- 4 cloves garlic, minced
- 1 1/2 cups uncooked white jasmine rice, rinsed (see notes)
- 3 cups chicken broth (or vegetable broth)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons salted butter, cut into pieces
Instructions
- Sauté Onion and Garlic: Heat a medium saucepan or pot over medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter is melted, add the chopped onion and minced garlic. Cook, stirring frequently, until the onion turns translucent and the garlic is fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Add Broth and Seasonings: Pour in the chicken broth (or vegetable broth). Add the salt and pepper and stir to combine.
- Bring to Boil: Bring the liquid to a boil.
- Add Rice: Once boiling, add the rinsed rice to the pot. Stir everything together.
- Simmer: Reduce the heat to low, cover the pot tightly with a lid, and let it simmer until all the liquid has been absorbed. Do not stir the rice during this step. Cooking time will vary depending on your stove and rice, typically 15-20 minutes. To check if the liquid is gone, gently push some rice aside with a spatula to see the bottom of the pot.
- Rest/Steam: Once all the liquid is absorbed, remove the pot from the heat. Let it sit, covered and undisturbed, for 5-10 minutes. This allows the rice to steam and become fluffy.
- Add Butter and Fluff: Remove the lid. Add the remaining 3 tablespoons of butter pieces to the hot rice. Use a fork to gently fluff the rice, mixing in the butter as you do so until it’s melted and distributed.
- Season and Serve: Taste and season with additional salt and pepper, if needed. Serve warm.
Notes
- Rinsing Rice: Rinsing the jasmine rice before cooking removes excess starch and helps prevent it from becoming sticky. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
- Alternative Method (Toasting Rice): Many rice pilaf recipes involve toasting the uncooked rice in the butter/oil with the onions and garlic for 1-2 minutes before adding the broth. This can add a slightly nutty flavor. You can adapt this recipe to include that step if you prefer.
- Don’t Stir While Simmering: Resist the urge to stir the rice while it’s simmering. Stirring can release starch and make the rice gummy.
- Broth: You can use chicken broth or vegetable broth. Low-sodium broth is recommended to control the saltiness.
- Serving Suggestions: enjoy!
- Storage: Store leftover rice in an airtight container in the refrigerator for up to 3-4 days.