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!
Garlic Butter Rice
Ingredients
- 6-8 cloves garlic very finely sliced
- 2-3 tablespoons vegetable oil or canola, grapeseed or other neutral flavoured oil
- 2 ½ teaspoons garlic minced
- 4 tablespoons butter salted or unsalted, divided
- 1 ½ cups white rice medium or long grain is best (raw)
- 2 ½ cups chicken broth
- ¼-½ cup scallions finely sliced
- salt
- white pepper
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 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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How is the minced garlic used?
In Step 3 we use the minced garlic not the prepared sliced garlic you just made in step 1.
Nagi is a wonderful cook and her bright, bubbly personality comes out in every recipe. I didn’t even realize that this was a Nagi recipe, at first. Then I was so happy! I love her recipes. They are easy, delicious and so clearly presented. Her website, RecipeTinEats, is incredible! I can honestly say I’ve never raved about any other website or recipe-maker/cook in my life…no one. Nagi is special. I’ve loved every recipe I have tried of hers and I’m not an easy person to please when it comes to food or recipes. I made this tonight to go with beef and mushrooms with black bean sauce. It was delicious! The beef and mushrooms are from a recipe I’ve used for 30 or 40 years. This rice took it to the next level! Thank you, Nagi! You’re wonderful!
This looks like an amazing recipe. I would need to double the ingredients for my family. WOULD I NEED TO DOUBLE THE COOKING TIME?
Thank you
You won’t need to double the cooking time but you may need to cook it over medium-low heat for a little longer than listed in step 6. You will know it’s done when the liquid is all absorbed by the rice.
Hi, is the garlic supposed to be divided? The crunchy garlic in the beginning should be set aside for garnish?
Thanks
Hi Alison, the garnish is optional but you definitely can set aside some of the garlic from the beginning for garnish. Or you can purchase crispy garlic for this step or make your own. Hope that helps!
I loved this rice. It was so flavorful. I well definitely make it again
Perfect recipe. Whole family really enjoyed this rice with roasted lamb.
This is by far the most delicious rice dish I have ever eaten. This melts in your mouth. It has risotto beaten. Thanks for the recipe. We all loved it.Ane
How would I make this recipe in a rice cooker?
Hi Angel, I haven’t tried this recipe in a rice cooker. Another reader has though, with great results – she recommends melting the butter and cooking with garlic on the stove. Transfer it to the rice cooker, stir in rice and add the remaining ingredients. Give it a quick stir and cook as usual in the rice cooker.
Love this. Im happy to say that Holly, you are my go to. I am learning to cook for the public being i want to start my own business and your recipes have been a hit at home and at work. I of course like everyone do my little tweaks here and there, but thank you for always having something great when i need a good meal idea. Your a great cook and have done so much inspiring for me. Xo
So happy they are working so well for you, Jenny!
Best. Rice. Ever.
If I double the recipe, how would this change the cooking time?
Hi Greg, the cooking time should remain similar. You will want to watch and cook until the liquid is all absorbed by the rice.
I cooked this recipe twice within a week, we loved it so much! The second time, I cooked it with basmati rice and added diced tomato, and it was on point! This is on our rotation now. Thank you :)
That sounds delicious, Tonya! I am so glad you are enjoying this recipe.
I can’t say how excellent this is! I am vegan so used non-dairy butter and vegetable stock and it was delicious!! A definite keeper!
Can you substitute chicken broth with chicken stock?
Yes, you can substitute it for the same amount of liquid!
How would the amount of liquid and/or cooking time need to be adjusted if you used brown rice instead of white?thank you!
I am sure it would work great with brown rice. I would use the ratios suggested on the rice package.
Holly, this recipe is amazing!! My picky eight year old daughter absolutely loves it!! Thank you so much for sharing!
Do you think this work the same If I doubled it? I wanted to make extra since she loves it so much!
Hi Lauren, it should work well if doubled. Glad to hear she loves it!
The flavor is good, but the rice is crunchy even with giving it extra time covered off the heat.
Maybe you cooked with too high of heat or a pan that was not thick enough. I’ve learned that rice dishes come out best with heavier pans/pots, at least in my experience.
Best rice I’ve ever had! Flavors are amazingly delicious
Just wondering if Note 5 should say bring to boil instead of simmer? Then immediately turn down to medium low. I had to cook rice 10 minutes longer because I didn’t bring the rice to a boil.
Thank you Donna! (Updated!)
Wonderful recipe. Very flavorful. I used leftovers and made fried rice with it.
thanks for a great, simple, recipe. I made it with jasmine rice. the rice absorbed the broth in about 9 minutes, at that point, it was a little tough however, I turned off the heat, put the lid back on and left it for 10 minutes…it turned out perfect! I added some fresh parsley and cilantro. the rice paired perfectly with pork souvlaki and Greek salad. I will be making this often.
Sounds perfect, you are very welcome Yves!