Garlic butter rice is one of my favorite side dishes—simple, rich, and full of comforting flavor. Fluffy rice is cooked with golden garlic and finished with a generous swirl of butter, turning basic grains into a dish that’s anything but boring. Whether I’m serving it with grilled chicken, steak, seafood, or vegetables, it always finds a place on my table.
Why You’ll Love This Recipe
I love how this garlic butter rice comes together with just a few pantry staples but tastes incredibly indulgent. The butter adds richness, the garlic gives a warm depth, and the rice stays soft and fluffy. It’s the kind of recipe I reach for when I want something cozy and reliable that everyone at the table will love.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Long-grain white rice (jasmine or basmati work great)
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Butter
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Garlic, minced
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Olive oil
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Chicken or vegetable broth (or water with bouillon)
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Salt
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Black pepper
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Optional: chopped parsley or grated Parmesan for garnish
Directions
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I rinse the rice in cold water until it runs clear to remove excess starch, which helps it cook up fluffy.
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In a medium saucepan, I heat the olive oil and half the butter over medium heat.
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I add the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
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I stir in the rice and toast it for a minute or two to infuse it with garlic and lightly coat each grain.
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I pour in the broth, season with salt and pepper, and bring it to a boil.
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I reduce the heat, cover the pot, and simmer for 15–18 minutes, until the liquid is absorbed.
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I remove the pot from the heat, add the remaining butter, and let the rice sit (covered) for 5 minutes before fluffing with a fork.
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I finish with fresh parsley or Parmesan if I’m feeling fancy.
Servings and timing
This recipe makes about 4 servings. It takes around 5 minutes to prep and 15–18 minutes to cook, so I usually have it ready in about 25 minutes.
Variations
Sometimes I add a splash of lemon juice or zest at the end for brightness. I’ve also stirred in a handful of spinach or peas to boost the veggie content. For a richer twist, I use all butter instead of a butter-oil combo. And if I want something a little cheesy, a spoonful of grated Parmesan goes a long way.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it in a skillet with a splash of water or broth to revive the texture. It also freezes well—I portion it into freezer-safe bags for easy meals later.
FAQs
Can I use brown rice instead?
Yes, but I adjust the cooking time and liquid—brown rice typically takes about 40–45 minutes and needs more broth.
Can I make this in a rice cooker?
Absolutely. I sauté the garlic separately, then add everything (including the garlic butter mixture) to the rice cooker and let it do the rest.
What kind of garlic should I use?
Fresh garlic gives the best flavor. I mince it finely so it blends into the rice without leaving big chunks.
Is it okay to use water instead of broth?
Yes, but I prefer using broth for extra depth. If I use water, I add a bouillon cube or extra seasoning to compensate.
Can I double the recipe?
Definitely. I just make sure to use a large enough pot and adjust the liquid ratio accordingly—about 2 cups of liquid per 1 cup of rice.
Conclusion
Garlic butter rice is the kind of easy, satisfying dish I can count on anytime. It’s buttery, garlicky, and always hits the spot—whether it’s a cozy weeknight dinner or part of a bigger spread. Once I make it, it tends to disappear fast, and I always find myself coming back for seconds.
