By AuntWoofieWoof on July 15, 2007
Photo by ~Leslie~
Photo by ~Leslie~
"I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,"
Serving Size: 1 (136 g)
Servings Per Recipe: 2
"This rice is soooo good! I used 1 cup rice and 1 3/4 cup water. I used 2 garlic cloves and toasted them in the beginning with the rice and then added 2 additional garlic cloves at the end as directed. I also used 2 TBL butter and it was just sooo tasty. The recipe says do not let the rice turn brown, but I let it turn a little brown and it gave the rice a toasted butter flavor and a beautiful color! I will make this again and again. Went well with our crock pot pork chops."
"Made this tonight with Ginger Glazed Mahi-mahi and broccoli. This was very good. I also only used 2 tablespoons of butter, used brown rice and added green onions and scrambled eggs. Very nice side dish and will definitely be making this again and again. Thanks for sharing."
"Oh my goodness, this has so much butter! We even cut down the butter and it was still too much for my taste. Next time would cut down to a couple tbsp. (We use 1/3 cup for 1 1/2 times the recipe.) I also would add the garlic in earlier as I used 4 cloves of garlic plus a couple tsp of jarred garlic and didn't really taste much but the butter. That being said, would likely make again with these changes! Served with some blackened snapper and grilled asparagus while on vacation!"
"I cannot cook rice for the life of me using the normal stove top method so I used this recipe with the cooking method from Recipe #109716 . Turned out perfect!YUM!"
"I tried this yesterday and it was a great hit at our house. It went very well with baked pork chops and potato wedges. This recipe is a keeper. Thanks for posting it!<br/>."
"I made exactly as written using Jasmine Rice and could not have been happier. Great flavor and texture that went perfectly with the Grilled Chicken & Romaine. I can't wait to try this again and add some sauteed mushrooms and green onions to the mix! Thanks for posting!"
"Enjoyable. Change nothing."
"This was really good! I loved the garlic in it. I sauteed 3 garlic cloves with the butter and rice. Then boiled 2 more garlic cloves with the rice. Used less butter then was recommended though."
"Super amazing rice. Easy and quick and very deicious"
"This recipe was a hit with my partner...I was looking for something that was close to a rice I normally get at a local Greek restaurant. I follow the directions for the most part but added fresh chopped parsley and just a few diced onions to the melted butter. Towards the end I did add a squeeze of fresh lemon. This rice was beyond great...I can't wait to make this one again!!!"
"Yum! I was out of fresh garlic (which is shocking for me), so I substituted 3/4 tsp of garlic powder and found it mild and delish. We also used brown rice and increased the cooking time to 40 minutes, and it was still quite lovely."
"Super tasting rice! I used 2 Tblsp. of butter, 1 cup of rice, and enough broth to cover the rice by one inch. We loved the garlic and butter flavor. I cooked it a little longer than suggested because we like our rice fully cooked. Thanks for sharing."
"This recipe really surprised me. I doubled it to make a full cup of rice. I realized then that this calls for twice the liquid that my normal method does. I was skeptical, and nearly changed it, but I'm glad I didn't. The rice turned out very creamy - almost like risotto without all the work! I used chicken broth rather than water and bouillon cube. My husband did say it had too much garlic, but I had gone for the larger amount, so I will just cut back next time."
"Excellent! The only rice my kids like."
"I have never been able to get any rice dish other than minute rice to turn out for me but this came out absolutely perfect! I served it with grilled chicken and grilled corn on the cob and it was the perfect side dish. I made a few adjustments to the recipe based on some of the other reviews. I didn't use 1/3 cup of butter instead I just scooped out a large spoonful of light margarine, maybe 1/4 cups worth but probably not even that much. I also used garlic powder instead of fresh garlic since my husband isn't a big fan of the real stuff. I threw it in with the bouillon cube and toasted the rice up before adding the chicken broth. I let it slow cook like the directions said but we don't like our rice very moist so I cooked it long enough to get a nice dry separated consistency on the rice. It was so so good! Can't wait to make it again!"
"Best rice I've ever made! I too, used less butter - about 2 T or so. Also used a vegetable boullion cube as that was what I had and it kept it vegetarian. We especially liked how the rice had a little crunch to it - almost al dente! This was gobbled up by everyone, so the only change I will make next time is to double the recipe. Will try keeping the butter at 2 T and see if that does it for 1 c rice too. Will try brown rice sometime as well. Thank you for sharing!"
"I loved this rice. It is such an easy side dish and costs next to nothing!!! Yummy, I served this with recipe#19859 and it was perfect. Thank you so much for such an easy dish."
"I love this rice too, it was a BIG hit with the family tonight! I made this to go along side of a Talapia dish and it was SO GOOD! With the garlic, I also added fresh lemon juice & fresh dill. Tasty!"
"Trying to find something comparable to Uncle Ben's Garlic butter rice, this surely came close. I used chicken broth to cook the rice in and at the end I added salt and peeper. Adding the salt was a mistake. My bad! Other wise it was quite good. Thanks for sharing."
"this was very good, but very garlicky! i used half the suggested amounts of butter and garlic and it was still very buttery and very garlicky. so, proceed with caution on the garlic side in particular! i really liked the texture of the rice using more water than the usual amount for rice. i also used water and bouillon and no stock to limit the salt content. very yummy, thanks!"