Garlic Butter Rice is the perfect side for any meal. It’s full of flavor; buttery, garlicky – and so good you can eat it plain!
This is like the rice version of garlic bread. In my world, garlic bread goes with almost any meal except Asian food.
But this Garlic Butter Rice? Now this goes with anything. Western, Asian, Mexican, Mediterranean, French. I honestly can’t think of a single cuisine or dish this would not suit.
I love making rice in this way – seasoned and flavoured so that it’s so tasty, it can be eaten plain. I could eat a meals’ worth straight out of the pot – it’s that good!
Garlic rice is a dish that is found in some Asian countries. I think it’s quite common in the Philippines. This is my everyday version – yes it’s garlicky and buttery, but not insanely so. Definitely feel free to up the garlic and butter to your taste, but I’d suggest trying the base recipe first then adjusting it to your taste. Extra butter can be stirred in at the end to your taste.
Slicing garlic thinly then cooking it until golden and crispy is optional but honestly, I think it is the crowning glory of this rice. It doesn’t add strong garlic flavour, it’s more about adding crunch with sweet garlic flavour. Keep the slices whole, as pictured, or crumble it up and disperse it throughout the rice. Or for a shortcut, you could use Crispy Fried Shallots or Garlic that’s sold in jars at Asian stores and some supermarkets. They are so good, I always have a jar on hand – I use them in salads, soups, imagine the possibilities of what you can sprinkle it on! I even use it on pasta!
Sometimes I stir scallions throughout the rice, sometimes I just garnish it lightly, as pictured. I think it adds a nice touch of freshness to the rice.
This Garlic Butter Rice is one of those sides that can transform any every day recipe into something extra tasty. I really hope you try it one of these days – I think you’ll be as addicted as I am!
Ingredients
- 6-8 cloves garlic very finely sliced
- 2-3 tablespoons vegetable oil or canola, grapeseed or other neutral flavored oil
- 2 ½ teaspoons minced garlic
- 4 tablespoons butter salted or unsalted, divided
- 1 ½ cups long grain white rice
- 2 ½ cups chicken broth
- ¼-½ cup sliced green onions
- salt to taste
- white pepper to taste
Instructions
- Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.
- Pour out excess oil then return to the stove.
- Add 2 tablespoons butter. Once melted, add the minced garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
- Add rice, stir to coat in garlic butter.
- Add broth, place lid on saucepan. Bring to a boil then immediately turn down to medium low.
- Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
- Remove from stove but leave lid on. Rest for 10 minutes.
- Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish as per photos. Sprinkle with crispy garlic, salt, and pepper. Serve.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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When your children ask for seconds, you know you’re on to winner! It was delish.
I used basmati rice, as it was all I had on hand, and omitted the second addition of butter and this recipe is still worthy of 5 stars.
I love hearing when kids ask for more :)
Can you use olive oil?
Sure you can!
It tasted like popcorn :(
It looks yummy, I love your way with food! It is easy to make and is so delicious. Thank you for sharing this Rice recipe.
I stopped reading after garlic goes with any dish except Asian. Seriously? Have you ever eaten Chinese or Korean food?
Hello, the author said “In my world, garlic bread goes with almost any meal except Asian food.” (not garlic on its own) :)
Garlic bread, not just garlic.
New favorite rice dish! I don’t think I have ever commented on a recipe before. For such a simple recipe, it packs a wallop of flavor! My husband and son both raved about it and came back for seconds! ( I ate second helpings also!) The crunchy garlic was a delightful addition. I followed the recipe to the letter. I can’t wait to make it again! So happy your recipe came up when I searched “rice side dish”!
So glad your family loved this Belinda! Thank you so much for coming back to comment.
Such a fabulous recipe! Way to make a wonderful and flavorful side dish !!!
So glad you enjoyed it Ashley!
This was so good! Due to lack of time, I did skip the first step, but look forward to trying that next time. Thank you for this wonderful recipe!
So glad you enjoyed it Lisa!
This was great but I would use 3 cups of broth!!
Glad you enjoyed it Mariana! Thanks for the feedback.
Would this work with brown rice? If so, how much broth should be used?
I am sure it would work great with brown rice. I would use the ratios suggested on the rice package.
I used this recipe however additionally sauteed diced red and green peppers with a diced red onion along with the flavors together with the additional ingredients was really yummy. Thank you
Sounds delicious!
How much broth do you add into the rice? And do you warm the broth up first?
The recipe calls for 2 ½ cups chicken broth. You add it and heat it along with the rice. Hope that helps!
great plan for my porkloin to be accompanied by some garlic rice.have made this for yrs, had Chinese have an extra container so its made into tonites dinner as the starch. thanks.
i added rfied mushrooms :) so yummy :)
Yummy addition is right Nicki!
My husband loves garlic so this recipe will be a perfect side dish. Thanks.
It’s a perfect side dish Lisa!
I used this recipe but also sauteed diced green and red peppers with a diced red onion and the flavors with the extra ingredients was so delicious. Thank you for the recipe
Where do you use the salt and white pepper?
You can add salt and pepper to taste before serving.
Where do you add the extra 2 T of butter? The ingredients lists 4 T, but the recipe says to add 2 T.
The remaining butter is stirred through at the end. Thank you Marilyn!
Hi, the remaining butter that is to be stirred through, needs to be softened or cooked,??? I’m confused….
Hi Jenna, since your rice will be hot when you stir the remaining butter in it will melt as you stir it in with the scallions.
Agree with Jackie’s comment. I would love to pair this rice with pork chops or maybe a t-bone steak! It looks so good!
And yes, we Filipinos love to eat rice for breakfast, lunch, and dinner! :)
Wow! We thoroughly enjoyed this side. Lovely with steak or grilled chops. Yes, good enough even on its own. Thank you!