Garlicky Brown Rice

"I tried this recipe a few years ago and remember that I really liked it. I'm not so good at tends to stick to the pot...but this one was easy and tasty."
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
Ready In:




  • Heat oil in a large skillet over medium-high heat.
  • Add rice and sauté for 1 minute.
  • Add garlic and sauté for 2 minutes.
  • Stir in water, broth and salt. Bring to a boil.
  • Cover, reduce heat and cook over medium-high heat for 45 minutes or until liquid is absorbed.
  • Spoon into a bowl and fluff with a fork. Top with green onions.

Questions & Replies

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  1. We always eat brown rice (a bit boring), so I was looking for a recipe to jazz it up for a change. This was delicious! I used brown basmati and halved the rice to 1c, still used about five cloves of garlic, and threw in some red pepper to cook with the rice. I cook brown rice with 2 (scant) cups fluid to 1 cup rice, which always results in perfectly cooked rice. This recipe, as written, calls for too much fluid. If you're having trouble with wet rice, decrease the fluid (water/broth) to just under 2 cups for each cup of rice.
  2. I thought it was weird that the recipe says to cover the rice and cook on medium-high heat for 45 minutes, but since I'm not too great at making rice, I wanted to make sure to follow the recipe exactly. I really wish I went with my gut and cooked it over low heat, because I just ended up with burnt rice and a black pan 20 minutes in.
  3. I picked up a bag of brown rice a few weeks ago since I was feeling guily that I never cook brown rice - so this recipe came along and I had to try it as my first attempt at brown rice. I have cooked all kinds of other rice but never brown. I really liked the garlic flavour (doubled the garlic based on other reviews) and I liked the deeper flavour from the brown rice. I like white rice better but this recipe gets a 5 star for being much more healthy than white rice and 4.5 star for flavour (no fault of the recipe, I just need to learn to appreciate brown rice more)
  4. Simple and a nice change from our usual plain brown rice. I use a long grain brown rice, so I just used the amount of water I usually would 1:2. It did leave a little extra water in the pot, so next time I'll put in a little less, but I was able to cook that off quickly with the lid off and the rice was perfect. I've made this twice and have used a minimum of 6 cloves of fresh garlic (I grate mine, easier) and veggie stock. Delish and nice outcome for a few simple steps.
  5. I made this in my rice cooker. I had to triple the amount of liquid in order for it to cook correctly, but all went well. Added the green onions to the rice cooker for extra flavor. I made a huge batch & used it all week long for quick weeknight meals.



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