Garlic Butter Rice
photo by Chef floWer
- Ready In:
- 1⁄3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine)
- 1⁄2 cup white rice (or jasmine)
- 1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
- 1 1⁄2 cups water or 1 1/2 cups chicken broth
- 2 -3 tablespoons chopped garlic (or minced)
- Melt the butter or margarine in a 10" skillet over med-high heat.
- Add the rice and stir.
- Add the bouillon cube(s) and stir until softened or dissolved.
- I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
- Watch closely so that the rice does not start to brown.
- You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
- Add the water and stir.
- Cover with a lid and bring it to a boil.
- Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
- This comes out better if it is "slow cooked".
- Add the garlic and stir.
- Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
- There may still be some melted butter at the bottom of the skillet, but that is okay.
- Stir well and turn the burner off.
- Let the skillet sit on the burner until you are ready to serve the rice.
Questions & Replies
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.
The first time I made this, I used the proportions given. Well! My oldest requested I make it again the very next day - but insisted I double the recipe. I have to tell you that when I make it now, I quadruple it - for four people! - because the boys will eat this like they've been on a hunger strike! We have it at least twice a week and I don't think it's ever going to get old. Thank you sooooo much for the easiest, tastiest rice recipe EVER!
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!!!
I finally found my go to rice with this recipe! Very flavorful. I did read other reviews and made the recommended tweaks. It was perfect!! I will make this rice often as it is so easy and versatile for so many meal options. I even set up an account to write my 1st review it was so good. :) I melted 2 TBS butter, and added 1 cup of Jasmine Rice and 3 minced garlic cloves, 1 sliced green onion and slightly sauteed, until fragrant, not brown. Then I added in the 2 tsp chicken bullion powder and 2-1/4 cups of water. Brought it to a boil, reduced heat and simmered for 15 minutes. I did stir the rice about 10 minutes into the simmering process. Turned off the heat and let it finish "cooking" in the steam for another 10 minutes and then fluffed rice. Absolutely delicious!!! Extremely flavorful!! This is now my go to rice.
Like other users I used only 2T butter per half cup. I have quadrupled this recipe a couple times. It seems that a 1:1 ratio of 1/2 cup rice:1 bullion cube, plus 1. So if I have 2 cups rice, 5 cubes seemed perfect. I also used unsalted butter. Sautéed rice first for a few minutes then add all garlic and cubes, crushing the cubes and stirring. Besides adding all the garlic upfront, the rest I followed exactly. 15 minutes simmer time was spot on.
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!
Yum, yum, yum! Made just as directed, using white rice and water instead of chicken broth. Served with a baked salmon and it was excellent. Can't wait to make this one again!! Thanks for a great recipe!!! *Update - we made again, and were out of bouillon and chicken broth. We used beef broth instead, and it was just as wonderful. We also lowered the butter amount to 3T. Yumm...
Made for Holiday Tag 2007. Wonderful rice recipe. So full of flavor. I have only ever made rice in a rice cooekr before, but I followed this recipe exactly (using the chicken broth instead of the water) and it came out perfectly. The rice was fluffy and perfectly cooked. This would make a great dish to so many meals. Thanks for another terrific recipe, Aunt.
Yummy! This rice was so delicious, we all really enjoyed eating it. I used the Jasmine rice, two chicken bouillon cubes, water and two tablespoons of garlic. I'm so glad I used the water instead of the chicken broth because the flavours of the bouillon and broth would be to overpowering. If I make this again next time I will cut down the butter to two tablespoons just because I think it would be healthier for my family. Overall we all really enjoyed this recipe so much, there were no leftovers. Thank you AuntWoofieWoof
RECIPE SUBMITTED BY
I just love to cook. I love to experiment with different recipes and love to get new ones. I love to share my recipes and love to have others taste things I make. I baked a lot while I was living at home...in high school. I have babysat for over 33 years for different people I have cooked meals for them when it was needed. At one time, I babysat 2 children in my apartment and cooked dinner for them, their mom and their grandmother. I loved it. I took care of them for a couple of years. The name AuntWoofieWoof has a very special meaning. I babysat for a family with 3 children in their home several years ago. One day the youngest boy came up to me and said "Aunt Woofie Woof......." and proceeded to say what he had to say. He called me that name for 2 days. When I asked him where he got the name from, his reply was "It was on a Dr Suess tape my momma got me at the Library". :lol: I thought it was so cute that I decided to use it on the internet. I babysat for that family for 8 years!! That little boy is now in middle school. I still see him and his family every now and then. His mom and I keep in touch over the phone. I usually spend Thanksgiving Day with them. It is fun watching the kids grow into fine young adults. The oldest daughter, is in her early 20's, is working and has her own place. She is a beautiful young lady. I am a Substitute Playground Supervisor and a Crossing Guard at an Elementary School. I love both jobs. <img src="http://www.recipezaar.com/members/home/296809/BannerforAMpages1a.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_36055_t.jpg" border="0" alt="Photobucket"> <img src="http://www.pickle.com/plink/ph/795B07337A4704307B51032E7D5F0A3578501C512307476E143E5A652E076C38735E0A377E5C0B31140741682C4659712C.jpg" border="0" alt="RSC-HiddenGem-part"title="Photo and Video Sharing"/> <img src="http://www.recipezaar.com/members/home/1535/CLC2.gif"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Derfcookathon.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/SaltPepperSwap.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> <img src="http://i132.photobucket.com/albums/q23/vseward/GIFS/zaargroupie.gif"> <img src="http://i68.photobucket.com/albums/i25/bayhill/bswap11.jpg"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/cswap.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://img.photobucket.com/albums/v260/AuntWoofieWoof/CafeZmakkBanner2.jpg" width=90%> . <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">