Garlic Butter Rice

Garlic Butter Rice puts butter, garlic and long grain white rice or white jasmine rice at the center of a side recipe and finishes in about 5 minutes, enough for 5 to 6 servings.

• Yield 5 to 6 servings
• Ready in 5 minutes
• Cook 20 minutes

Ingredients

• 4 tablespoons butter
• 4 cloves garlic, finely minced, about 1 tablespoon ( for variations)
• 1 1/2 cups long grain white rice or white jasmine rice
• 2 1/4 cups low-sodium chicken broth or stock
• 1 teaspoon table salt
• Chopped, fresh parsley for garnish (optional)

Instructions

1. Melt the butter in a 4- or 5-quart saucepan over medium heat. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until it smells fragrant (don't let it burn or it can turn bitter-tasting).
2. Add the rice and cook, stirring constantly, for about a minute, until the grains are evenly coated in butter.
3. Add the broth/stock and salt and stir.
4. Increase the heat to medium-high, bring the liquid to a boil, stir once (scraping up any rice on the bottom of the pan), immediately cover the pan and reduce the heat to medium-low so the rice maintains a simmer but not a vigorous boil.
5. Cook for 16 minutes. At the end of cooking, DO NOT LIFT THE LID. Remove the pan from the heat and let it rest for 5 to 10 minutes. Fluff and serve, topping with chopped, fresh parsley, if desired.

Give it a minute off the heat, then serve it while it is still hot.