Garlic butter rice
🧾 Ingredients (Serves 4)
• 1½ cups long-grain white rice (Jasmine or Basmati works well)
• 4 tablespoons unsalted butter (divided)
• 8 cloves garlic (4 sliced thin, 4 minced)
• 2½ cups chicken broth (or vegetable broth)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon white or black pepper
• ½ cup chopped green onions or parsley (optional, for garnish)
Method
1. Crisp the garlic slices
◦ Heat 3 tablespoons vegetable oil in a large saucepan over medium heat.
◦ Add the sliced garlic and sauté, stirring constantly, until golden and crisp. Remove and drain on paper towels.
2.Infuse the butter
◦ Pour out excess oil, leaving just a thin coating.
◦ Add 2 tablespoons butter and the minced garlic. Cook for about 1½ minutes until fragrant and lightly golden.
3. Toast the rice
◦ Add the rice and stir to coat each grain in the garlic butter.
4. Cook the rice
◦ Pour in the broth, add salt and pepper, stir once, then cover with a lid.
◦ Bring to a boil, then immediately reduce heat to low. Cook for 12–15 minutes until the liquid is absorbed.
5. Rest and fluff
◦ Remove from heat but keep the lid on. Let it rest for 10 minutes.
◦ Fluff with a fork, stir in the remaining 2 tablespoons butter, and garnish with green onions or parsley.
6. Serve
◦ Sprinkle the crispy garlic slices on top before serving.
💡 Tips
• For extra richness, stir in a splash of cream at the end.
• Swap broth for coconut milk for a tropical twist.
• This rice pairs beautifully with grilled chicken, seafood, or stir-fried vegetables.
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