Transform ordinary rice into a rich, fluffy, and savory side with this easy Garlic Butter Rice recipe. Made in one pot, it’s simple enough for weeknights yet tastes like a restaurant-quality dish that complements almost any main course.
Why This Garlic Butter Rice Recipe Works
This is more than rice with butter stirred in at the end; the flavor is developed in stages. Coating the uncooked rice in garlic butter before cooking gives each grain a golden, nutty depth and helps prevent the rice from becoming mushy. Cooking the rice in chicken bone broth or a good vegetable broth infuses the grains with savory richness that water can’t match. The result is a fragrant, flavorful rice that pairs effortlessly with many proteins.
Everything in Garlic Butter Rice
- Butter – Use good-quality unsalted butter so you can control salt levels.
- Rice – Long-grain varieties work best. Consider:
- Basmati – Light, nutty, and lower on the glycemic index than jasmine. It soaks up butter and garlic well. Rinse 2–3 times under cold water to remove excess starch for fluffier grains.
- Jasmine – Softer and slightly stickier with a floral aroma that complements garlic. It produces a different but equally delicious texture.
- Chicken Bone Broth – Adds depth and extra savory flavor. Vegetable stock works well too. If using regular broth, check salt levels and adjust accordingly.
- Garlic – Essential for the signature flavor of this dish.
Note: The full ingredient list and exact measurements are in the Recipe Card below.
How to Make It (With Photos)
This one-pot method is quick and reliable. The crucial rule: don’t stir the rice while it simmers.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the rice and stir to coat each grain in the garlic butter.
- Pour in the broth, add dried parsley, salt and pepper. Stir, then bring to a boil.
- Cover, reduce heat to low so the liquid simmers gently, and cook until absorbed, about 15 minutes. Avoid stirring during this time to prevent a gummy texture.
- Remove the lid and stir in fresh chopped parsley.
- Take the pot off the heat, cover again, and let stand 5–10 minutes to finish steaming and absorb any remaining moisture.
- Fluff the rice with a fork, stir in the remaining butter, and adjust seasoning with salt, pepper and a pinch of dried parsley if desired.
- Garnish with extra fresh parsley and serve. Taste and add salt if needed.
What to Serve with Garlic Butter Rice
This versatile rice complements a wide range of mains: saucy dishes like butter chicken or chicken tikka masala, braises like beef bourguignon, quick proteins such as honey garlic chicken, or delicate seafood like lemon garlic scallops. It also pairs well with curries when you want a flavorful but neutral base.
What to Do with Leftover Rice
Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, add a splash of water or broth and warm in the microwave or on the stove over low heat until hot and fluffy.
Recipe FAQs
Yes. Sauté the garlic and toast the rice in butter on the stove, then transfer everything to a rice cooker with the broth and cook following your machine’s instructions.
Yes, but cooking times and liquid ratios change. Brown rice typically needs more liquid (about 2.5 cups per 1 cup rice) and a longer simmer time, around 40–45 minutes. Adjust accordingly.
Watch It Being Made
Garlic Butter Rice
Ingredients
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 1/2 cups uncooked white rice long grain, jasmine or basmati (rinse 2–3 times if desired)
- 2 1/2 cups chicken bone broth or vegetable stock
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
- 2 tbsp fresh chopped parsley
Instructions
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Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
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Stir in rice to coat with the garlic butter.
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Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
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Cover with a lid and reduce heat to low so the liquid simmers gently. Cook until all liquid has been absorbed, about 15 minutes.
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Uncover and stir through fresh parsley.
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Remove from heat, cover with lid and let stand 5–10 minutes, until soft.
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Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley if desired.
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Garnish with some fresh chopped parsley and serve.
Notes
- Broth choice: Chicken bone broth or vegetable stock adds the best flavor, but water works in a pinch. Use low-sodium broth or reduce added salt to avoid oversalting.
- No rinsing needed: If you follow the recipe ratios, rinsing isn’t essential—the rice will cook up fluffy. Rinsing is still helpful for certain varieties like basmati if you prefer extra-separated grains.
- Toasting the rice: Sautéing the rice in butter and garlic first adds a nutty depth and helps keep grains separate—don’t skip this step.
- Add-ins: Stir in cooked peas, corn, or extra herbs after cooking for a simple variation.
Nutrition
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Carbohydrates: 20g
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Protein: 3g
Nutrition information is automatically calculated and should be used as an approximation.