This rice is incredibly versatile and comes together in just one pot, making it perfect for busy weeknights. The buttery garlic flavor pairs beautifully with everything from grilled meats to roasted vegetables. It’s kid-friendly, budget-friendly, and easy to elevate with a few optional add-ins. Plus, it uses ingredients you probably already have in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
long grain white rice (such as jasmine or basmati) butter garlic (freshly minced) chicken or vegetable broth salt black pepper parsley (optional, for garnish)
Directions
Rinse the rice under cold water until the water runs clear, then drain well.
In a medium saucepan over medium heat, melt the butter.
Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Stir in the rice and cook for 1–2 minutes, coating it in the garlic butter.
Add the broth, salt, and pepper, and bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes.
Fluff with a fork and garnish with chopped parsley, if using.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 5 minutes Cook time: 20 minutes Total time: 25 minutes
Variations
Add a squeeze of lemon juice or zest for brightness.
Stir in cooked peas, corn, or chopped spinach for a veggie boost.
Sprinkle with grated Parmesan cheese for extra richness.
Use brown rice, adjusting liquid and cooking time as needed.
Replace half of the butter with olive oil for a lighter version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over low heat with a splash of broth or water to keep it moist, or microwave in 30-second intervals until heated through. You can also freeze garlic butter rice in portions for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use instant rice for this recipe?
Yes, but the texture and flavor may be different. Adjust cooking time and liquid amounts accordingly.
Can I use olive oil instead of butter?
Yes, though the flavor will be less rich. You can also use a mix of both.
What kind of rice is best for garlic butter rice?
Long grain varieties like jasmine or basmati work best for a fluffy texture.
Can I make this in a rice cooker?
Yes, sauté the garlic and butter separately, then combine everything in the rice cooker and cook as usual.
How do I prevent the rice from becoming sticky?
Rinse the rice thoroughly before cooking and avoid over-stirring during cooking.
Is this recipe gluten-free?
Yes, as long as you use gluten-free broth.
Can I make it dairy-free?
Use a dairy-free butter substitute or olive oil instead of butter.
What proteins go well with this rice?
It pairs well with grilled chicken, shrimp, steak, or roasted tofu.
How do I double the recipe?
Simply double all the ingredients, but keep the cooking time roughly the same—just make sure your pot is large enough.
Can I add onions to this recipe?
Absolutely. Sauté finely chopped onions with the garlic for even more flavor.
Conclusion
Garlic Butter Rice is a quick, satisfying side that adds warmth and flavor to any dish. With just a handful of ingredients and minimal effort, it’s the perfect solution when you need something simple yet delicious. Whether served with a main course or enjoyed on its own, this recipe is a go-to you’ll keep coming back to.
Garlic Butter Rice is a quick, one-pot side dish made with fragrant sautéed garlic, creamy butter, and fluffy rice. It’s rich, savory, and incredibly versatile—perfect for pairing with meats, vegetables, or enjoying on its own.
Ingredients
1 cup long grain white rice (such as jasmine or basmati)
2 tablespoons butter
3 cloves garlic, freshly minced
2 cups chicken or vegetable broth
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon chopped parsley (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear, then drain well.
In a medium saucepan over medium heat, melt the butter.
Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Stir in the rice and cook for 1–2 minutes to coat in the garlic butter.
Add the broth, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes.
Fluff with a fork and garnish with chopped parsley, if using.
Notes
Add a squeeze of lemon juice or zest for brightness.Stir in peas, corn, or spinach for added vegetables.Sprinkle with grated Parmesan for extra richness.Use brown rice, adjusting cook time and liquid as needed.Replace half the butter with olive oil for a lighter version.
