Garlic Butter Rice

"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,"
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by PrincessConnie1 photo by PrincessConnie1
photo by safieehjmay photo by safieehjmay
photo by safieehjmay photo by safieehjmay
photo by Wildflour photo by Wildflour
Ready In:
25mins
Ingredients:
5
Serves:
2-4
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ingredients

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directions

  • 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

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  1. Juliane C.
    Would the rice/water ratio change if putting it in a rice cooker?
     
  2. bonchi
    how much water for 3 cups rice
     
  3. Wong W.
    Do you use cooked rice or uncooked rice for your recipe? If uncooked, can I use a rice cooker instead of a skillet?
     
  4. supyun1
    Do you think this could be made with cooked rice and sautée it with the butter, garlic and small amount of broth?
     
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Reviews

  1. MelvinsWifey
    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.
     
  2. Pinay0618
    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!
     
  3. dayybugg
    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!!!
     
  4. April1
    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.
     
  5. PrincessConnie1
    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.
     
    • Review photo by PrincessConnie1
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Tweaks

  1. cookiesandvodka
    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.
     
  2. AshleyMiranda
    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!
     
  3. Kohtzy
    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...
     
  4. Crafty Lady 13
    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.
     
  5. Chef floWer
    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
     

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