Ingredients
Rice and Broth
- 1 1/2 cups dry long grain white rice (or jasmine rice, rinsed in a fine sieve and drained well)
- 2 1/2 cups low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
Aromatics
- 1/4 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic (up to 2 Tbsp)
Butter and Garnish
- 4 Tbsp unsalted butter, cut into 1 Tbsp pieces, divided
- 1 Tbsp minced fresh parsley (optional)
Instructions
- Melt Butter and Sauté Onion: Melt 1 tablespoon of butter in a large saucepan over medium heat. Add the finely chopped yellow onion and sauté until it begins to deepen in color, about 3 minutes. This step releases the onion’s sweetness and forms the aromatic base.
- Add Garlic: Add the minced garlic to the saucepan and sauté just until it barely begins to brown, about 1 minute. Be careful not to let it burn, as this could cause bitterness.
- Add Broth and Season: Pour in the low-sodium chicken broth, season with salt and freshly ground black pepper to taste, and bring the mixture to a boil. This flavorful liquid will cook the rice.
- Cook the Rice: Add the rinsed and drained rice to the boiling broth. Stir once to distribute, cover with a snug-fitting lid, then reduce the heat to low. Let the rice simmer until all the liquid is absorbed, about 15 to 18 minutes.
- Rest and Add Butter: Remove the saucepan from heat and let the rice rest, covered, for 5 to 10 minutes. This allows the rice to steam and fully absorb flavors. Then, add the remaining 3 tablespoons of butter, tossing and fluffing the rice gently with a fork to evenly distribute the butter and create a light, fluffy texture.
- Serve Garnished: Serve the garlic butter rice warm, garnished with optional minced fresh parsley for a bright, fresh finish.
Notes
- Rinsing the rice removes excess starch, preventing stickiness and resulting in fluffier grains.
- Adjust garlic quantity according to taste; up to 2 tablespoons adds a stronger garlic flavor.
- Using low-sodium chicken broth allows control over the saltiness of the dish.
- Covering the pot with a snug lid is crucial to evenly cook the rice by trapping steam.
- Letting the rice rest off the heat improves texture by allowing moisture to redistribute.
- For a vegan version, substitute chicken broth with vegetable broth and use vegan butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Sodium
