Fluffy Garlic Butter Rice
Elevate your dinner with this foolproof Garlic Butter Rice. By browning the butter and using the pilaf method, you create fluffy, aromatic grains that taste like they came straight from a French bistro.
Equipment
- Large saucepan
- Fork
- Tight-fitting lid
Ingredients
- 50-75 g Unsalted butter
- 5 cloves Garlic finely minced
- 2 cups White rice long grain, basmati, or short grain
- 3 cups Chicken stock low sodium
- 0.75 tsp Kosher salt
- 1 tbsp Fresh parsley finely chopped
Instructions
Build the buttery base
- Set a large saucepan over medium high heat and melt about half of the unsalted butter. Let it foam and wait until it begins to smell lightly nutty, indicating the flavor is deepening.
- Add the finely minced garlic to the pan. Sauté for approximately 30 seconds, stirring constantly, until the garlic reaches a light golden tint and becomes fragrant.
Toast the rice, pilaf-style
- Add the uncooked white rice directly into the garlic butter. Stir for about 30 seconds, ensuring every grain is glossy and coated in the butter. Look for the edges of the grains to turn slightly translucent.
Simmer, then steam-rest
- Pour in the chicken stock and add the kosher salt. Increase the heat to high and bring the liquid to a steady simmer.
- Place a tight-fitting lid on the saucepan and immediately reduce the heat to low. Cook undisturbed for 15 minutes, ensuring you do not lift the lid.
- Remove the pan from the heat. Let the rice rest, still covered, for 10 minutes to allow the steam to finish cooking the centers of the grains.
Finish with butter and herbs
- Remove the lid and add the remaining half of the butter. Fluff the rice gently with a fork until the butter is fully melted and incorporated.
- Fold in the finely chopped fresh parsley and serve immediately while hot and aromatic.
Notes
Perfect Fluffiness: Use a pot that is roomy enough for the rice to expand, as cramped quarters can cause the bottom layer to overcook while the top remains firm.
Steam Control: It is essential to keep the lid on during the 10-minute resting period. This trapped steam is what ensures the center of each grain is fully tender.
Avoid Gummy Texture: Never stir the rice while it is simmering. Stirring releases starches that will turn your light, fluffy pilaf into a sticky or mushy mess.
Altitude Adjustment: If you are cooking in a high-altitude kitchen, you may need to add a splash more stock and extend the resting time to ensure the rice reaches the proper consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 358kcalCarbohydrates: 44gProtein: 6gFat: 18gSaturated Fat: 11gCholesterol: 46mgSodium: 480mgPotassium: 115mgFiber: 1gSugar: 0.5gVitamin A: 520IUVitamin C: 3mgCalcium: 25mgIron: 1.2mg
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