¾cupuncooked jasmine or basmati rice, rinsed if desired
1 ½cupschicken or vegetable broth**Check your rice instructions to be sure about rice/liquid amounts
Sea salt and white pepperto taste
1tbspfresh parsleychopped
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 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 for 20 minutes. Side Note: DON'T REMOVE THE LID AT ALL DURING COOKING OR RESTING TIME!
Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
Carefully remove the lid and fluff the rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.