Garlic Butter Rice Dish (Ready-to-Print Version)
Buttery rice cooked with garlic and savory broth, delivering tenderness and subtle richness with every bite.
# What You’ll Need:
→ Base
01 -
2 tablespoons unsalted butter
02 -
1 cup long grain white rice
→ Liquid and Aromatics
03 -
2 cups water
04 -
1 tablespoon chicken bouillon base (preferably reduced sodium)
05 -
3 cloves garlic, minced
# Step-by-Step Guide:
01 -
Place a large skillet over medium heat and add the unsalted butter. Allow it to melt completely, ensuring it becomes foamy but does not brown.
02 -
Add long grain white rice to the melted butter. Stir gently for about 2 minutes until the grains turn slightly golden and emit a nutty aroma.
03 -
Pour in the water and stir in the chicken bouillon base until fully dissolved and evenly distributed.
04 -
Sprinkle in the minced garlic. Stir gently to ensure all rice grains are coated and aromatic.
05 -
Cover the skillet tightly. Once it reaches a boil, reduce heat to low and let it simmer undisturbed for 15 to 20 minutes, until rice is tender and liquid is absorbed.
06 -
Remove lid, fluff the rice with a fork to separate grains, and serve hot.
# Handy Tips:
01 -
For vegetarian preparation, substitute vegetable bouillon base for chicken. Brown rice can be used with extended cooking time.
02 -
Toast the rice thoroughly in butter before simmering to enhance flavor and result in individual, fluffy grains.
03 -
Let leftovers cool completely before storing in an airtight container and refrigerate up to four days. Reheat with a splash of water and cover to preserve texture.