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Garlic Rice

Garlic Rice

I wanted to serve rice with the Indonesian Pork Tenderloin and Indonesian Cucumber Salad that I served for dinner but I didn’t want it to be plain rice. I found a recipe on Life’s Ambrosia that sounded perfect. We all love garlic in my house so this rice would go over well with all of us and I thought it would pair nicely with the rest of the meal. It was super simple to make and tasted fantastic – I honestly don’t think I will be making plain rice again.

Garlic Rice

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.

Garlic Rice

Garlic Rice

Garlic Rice

Total Time: 30 minutes

Ingredients

  • 1 tsp butter
  • 1 tsp olive oil
  • 4 cloves garlic minced
  • ¾ cup uncooked jasmine rice
  • 1 ½ cups chicken broth
  • Sea salt and white pepper to taste
  • 1 tbsp fresh parsley chopped

Instructions

  • Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.
  • Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.
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Recipe Rating




29 Comments

  1. This sounds so amazing. I rarely make rice, but just recently I made a huge pot of white rice and covered it in butter, salt and pepper to serve alongside fried turkey cutlets and roasted brussel sprouts….OMG. It was delicious. I am SURE adding garlic and fresh parsley would make it THAT much better.

    1. Definitely trying this tonight!!! Thanks!!!

  2. Love rice and love garlic. Putting them together = delicious 🙂

  3. I stumbled across this recipe a while ago and we love it. I prepare rice like this pretty much almost every time I make it. It’s so flavorful!

  4. Love this easy recipe … it’s amazing what doing a little thing like starting the rice with garlic and olive oil can do! I love to add some freshly grated Parmesan cheese to this rice sometimes (when I’m serving a lemon roasted chicken) – gives it a nice Italian feel.

    Great recipe share, Pam!

    1. Use basmati rice and a little bit less water. With the handle of a wooden spoon give the cooked rice a good stir.

  5. I do something similar in my rice cooker. I just put some minced garlic in first, then the rice and water.

  6. Oh, I could do this in the rice cooker! Thanks.

  7. We never have ‘plain’ rice, I always put in herbs and spices but for some unknown reason I have not tried garlic rice. Thanks for the idea. Take care Diane

  8. Converted white rice is the best starch for your blood sugar, because it metabolizes slowly and evenly, and this looks like a great way to dress it up without adding lots of calories!

  9. I love garlic rice! They go so well with lamb and beef. I love your addition of white pepper and olive oil. Yummy!

  10. I love finding new ways to spruce up rice and garlic is such a simple delicious way! Yum!

  11. I’m not a fan of plain rice and I put garlic in almost everything else, so I can’t believe I never thought of this. Shame on me.

  12. Christina says:

    5 stars
    My son-in-law one day had suggested that I should try to make garlic rice. I have never heard of garlic rice. I did my research to find a good receipt. I made your garlic rice and it was to die for. Kudos to you!!!

    1. Christina,

      I am so glad you liked it!

      -Pam

    1. Tamara,

      I bet it would be delicious with brown jasmine rice–it would just need to cook longer, per the package instructions.

      -Pam