Garlic Butter Rice
Garlic Butter Rice, an easy side dish that compliments any meal. It's rich and buttery, with a subtle garlic kick, and the grains are perfectly separated and fluffy. It's a simple dish that can be on the table in less than 20 minutes, cooked in one single pan. How easy!
Servings: 3 people
Calories: 353kcal
Ingredients
- 180 g basmati rice ( 1 cup)
- 30 g butter ( 2 tbsp)
- 3 cloves of garlic
- 315 ml chicken stock (chicken broth, 1 ¼ cup)
- 1 tablespoon fresh parsley
Instructions
- Rinse the rice under cold water until the water runs clear.
- Heat up the pan on a medium heat, add half of the butter, and allow it to melt.
- Peel and mince the garlic, and add it to the butter, stirring well for 10 seconds.
- Add the rice and give it a good stir.
- Pour over the chicken stock and place a lid on the pan.
- Cook until all the liquid has been evaporated.
- Remove it from the heat, and leave the lid on for 5 minutes.
- Use a fork to fluff it up, the garnish with freshly-chopped parsley, and top with the remaining butter.
- Serve immediately!
Video
Notes
- The secret to a perfectly fluffy rice is using the correct ratio rice to water. Too little water, and the rice won't be cooked through, too much, and it will turn mushy.
- Leave the rice to cook until all the liquid has been absorbed - it helps massively if you use a non-stick pan, so the rice doesn't stick to the bottom of the pan.
- Do not remove the lid straight away, the steam will help create the fluffiest rice with perfectly separated grains.
- Minced garlic cooks much quicker than chopped garlic, I wouldn't fry it for longer than 10 seconds, as it can burn quickly and turn bitter.
Nutrition
Calories: 353kcal | Carbohydrates: 57g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 220mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg