Easy Garlic Butter Rice Recipe (Flavor Packed!!)
This Garlic Butter Rice is rich, aromatic, and incredibly easy to make. With buttery, toasted garlic and fluffy rice, it’s the perfect side for grilled meats, seafood, or roasted veggies. It’s a one-pot, no-fail recipe that adds big flavor to any meal!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup long-grain white rice (jasmine or basmati works best)
2 cups chicken broth (or water for a lighter version)
3 tablespoons unsalted butter
4 cloves garlic, minced
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon onion powder (optional, for extra flavor)
¼ teaspoon red pepper flakes (optional, for a slight kick)
2 tablespoons fresh parsley, chopped (for garnish)
1 teaspoon lemon juice (optional, for brightness)
Instructions
-
Rinse the rice:
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents stickiness.
-
Sauté the garlic:
- In a medium saucepan, melt butter over medium heat.
- Add minced garlic and cook for about 30 seconds to 1 minute, until fragrant (be careful not to burn it).
-
Toast the rice:
- Stir in the rinsed rice and cook for 1-2 minutes, stirring frequently, until slightly toasted.
-
Cook the rice:
- Pour in the chicken broth, add salt, black pepper, onion powder, and red pepper flakes (if using).
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until the liquid is absorbed).
-
Fluff & serve:
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork, stir in fresh parsley and lemon juice, and serve warm.
Notes
- For extra richness, stir in an additional ½ tablespoon of butter before serving.
- Make it vegetarian by using vegetable broth instead of chicken broth.
- Use brown rice: Increase the liquid to 2 ½ cups and cook for 40 minutes.
- Pairs well with grilled chicken, steak, seafood, or roasted veggies.