This garlic butter rice is the perfect way to add flavor to plain rice.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Rice is one of those things I keep on heavy rotation in my kitchen. Whether it's plain white rice or a flavored version like my yellow rice or cilantro lime rice.
This garlic rice comes out perfect with my stovetop method. I like to sweat the garlic in butter before adding the rice, resulting in a mellow, sweet garlic flavor running through every grain rather than a sharp, raw garlic bite. We love this rice.
I think you'll love this one too.
Love, Tanya
Garlic Butter Rice At A Glance
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Rest Time: 5 minutes
- Total Time: 33 minutes
- Serves: 4 as a side
- Best For: Weeknight dinners, family meals, holiday side dish
A Quick Look at The Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Long grain white rice: It cooks up fluffy and separate. Jasmine rice is a great swap if that's what you have, just check the package for the liquid ratio. You could also use brown rice, but you’ll need to increase the cook time and may need to adjust the liquid based on the package directions.
- Unsalted butter: I use unsalted so I can control the salt myself. Feel free to use salted butter if that's your preference.
- Fresh garlic: I use fresh garlic and mince it for this recipe.
- Low-sodium chicken broth: gives you the most control over the final seasoning. Vegetable broth works if you want to keep this meatless.
- Salt: A small amount goes in with the garlic to season it from the start, then more goes in with the broth.
- Parsley: Fresh parsley to garnish.
How to Make Garlic Butter Rice
Step 1: In a medium saucepan over medium-low heat, melt the butter until it's fully liquid and just starting to foam. You don't want it browning, just melted and ready.
Step 2: Add the minced garlic and a small pinch of salt. Let the garlic cook gently for about 5 minutes, stirring occasionally. You're looking for soft, fragrant garlic, not browned.
Step 3: Add the rice straight into the garlic butter and stir for about 10 seconds.
Step 4: Pour in the chicken broth and add the salt. Stir, then turn the heat up to medium-high and bring it to a boil.
Step 5: Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 minutes. Don't lift the lid. The rice needs the trapped steam to cook properly.
Step 6: Take the pot off the heat and let it sit, still covered, for 5 more minutes. This rest time is what gets you fluffy, separate grains.
Step 7: Fluff with a fork, top with chopped fresh parsley, and serve.
Variations
- Vegetarian: Use vegetable broth instead of chicken broth.
- Cheesy garlic butter rice: Stir in 2 to 3 tablespoons of grated parmesan after fluffing for a richer, cheesier side.
- Spicy version: Add a pinch of red pepper flakes when the garlic is cooking.
Serving Suggestions
Garlic butter rice pairs well with just about any protein. A few of my favorites:
- Serve it with pan-seared pork chops or juicy broiled chicken breast for an easy weeknight plate.
- Pair it with oven-baked shrimp or marinated air fryer salmon when you want something quick.
- Spoon a saucy main like brown stew chicken or smothered chicken right over the top.
Make Ahead and Storage
Storage: Let the rice cool, then store it in an airtight container in the fridge for up to 4 days.
Freezing: Spread the cooled rice in a single layer on a sheet pan to freeze, then transfer to a freezer bag. It keeps for 2 months.
Reheating: Add a splash of broth or water, then microwave or heat in a covered pan over low heat. The extra liquid keeps it from drying out.
Tanya's Top Tips
- Don't rush the garlic infusion. This is the most important step. Low and slow on the garlic is what gives this rice its flavor.
- Keep the lid on while it simmers. Lifting the lid lets the steam escape, leaving your rice unevenly cooked.
- Rinse the rice. I always rinse my rice, but you can skip it if you prefer, especially if your rice instructions say not to.
I hope you love this recipe as much as we do. If you make this recipe, please leave a star rating and let me know how it turned out in the comments below.
Garlic Butter Rice Recipe
Ingredients
Instructions
- In a medium saucepan over medium-low heat, melt the butter until it’s fully liquid and just starting to foam.
- Add the minced garlic and a pinch of salt. Cook on low for 5 minutes, stirring occasionally, until the garlic is soft and fragrant but not browned.
- Add the rice to the pan and stir for about 10 seconds, coating every grain in the garlic butter.
- Pour in the chicken broth and add the ½ teaspoon salt. Stir, then increase the heat to medium-high and bring to a boil.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes, until the liquid is fully absorbed.
- Remove from heat and let the rice rest, still covered, for 5 minutes.
- Fluff the rice with a fork, top with fresh parsley, and serve warm.
Nutrition
Notes
- If you rinse your rice first, make sure to drain it well before adding it to the garlic butter so excess water doesn’t throw off the liquid ratio.
- Keep the heat low while cooking the garlic. You want it soft and fragrant, not browned, so the rice gets a mellow garlic flavor instead of a bitter taste.
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