I stumbled on an easy trick that turns plain grains into Garlic Butter Rice using a surprising pantry ingredient.

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I never thought simple minced garlic and freshly grated Parmesan could turn plain rice into something I’d sneak to dinner parties. This Garlic Butter Rice lives in that weird place between humble and showy, it smells like a promise but doesn’t brag.

I made it when I had no time and wanted a side that would actually get compliments, I wasn’t hoping for much but it surprised me. It’s one of those Rice Side Dishes that makes people pause, ask what you did different, and then quietly ask for more.

There’s a tiny twist here that makes it stick in your head.

Ingredients

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Long grain white rice: Starchy base, mostly carbs for energy, low fiber, cooks light and fluffy.
Unsalted butter: Adds rich mouthfeel, saturated fats, helps brown garlic, use in moderation.
Olive oil: Brings healthy monounsaturated fats and fruity notes, prevents burning.
Garlic: Pungent, savory, boosts flavor and may have immune friendly compounds.
Broth: Adds savory depth, salty minerals, more flavor than water, low calories.
Parmesan cheese: Umami, salty, adds protein and calcium, melts into creamy finish.
Fresh parsley: Bright herb, adds freshness and tiny vitamins, looks pretty on top.
Lemon juice optional: A little acid wakes flavors, adds brightness and light tang.
Extra butter optional for finishing: Gives a glossy richer mouthfeel, but adds extra calories.

Ingredient Quantities

1 cup long grain white rice

2 tablespoons unsalted butter

1 tablespoon olive oil

3 large garlic cloves, minced

2 cups low sodium chicken broth or vegetable broth

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon lemon juice optional

1 tablespoon extra butter for finishing optional

How to Make this

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1. Rinse 1 cup long grain white rice under cold water until the water runs mostly clear, then drain well.

2. In a medium saucepan heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until the butter melts and foams.

3. Add the drained rice and toast, stirring, about 2 to 3 minutes until the edges look translucent and it smells a little nutty.

4. Stir in 3 minced garlic cloves and cook 30 to 45 seconds until fragrant but not browned, you dont want it bitter.

5. Pour in 2 cups low sodium chicken or vegetable broth, add 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper, give it a quick stir and bring to a gentle boil.

6. Once boiling reduce heat to low, cover with a tight fitting lid and simmer undisturbed for 18 minutes; dont lift the lid while it cooks.

7. Turn off the heat and keep the pot covered for 10 more minutes to steam and finish cooking.

8. Remove the lid, fluff the rice gently with a fork and stir in 1/2 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon juice if using, and 1 tablespoon extra butter if you want it richer.

9. Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve warm.

Equipment Needed

1. Medium saucepan with a tight‑fitting lid
2. Fine‑mesh sieve or small colander (for rinsing rice)
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula (for toasting and stirring)
5. Sharp knife and cutting board (for mincing garlic and chopping parsley)
6. Box grater or microplane (for freshly grated Parmesan)
7. Fork (for fluffing the rice)
8. Small bowl and spoon (for holding melted butter, lemon juice and finishing butter)

FAQ

Q: Can I use water instead of broth? A: Yes, you can, but broth adds way more flavor. If you only have water, add an extra pinch of salt and maybe a teaspoon of bouillon or a splash of soy sauce to boost the taste.

Q: My rice came out mushy, what went wrong? A: Most likely too much liquid or overcooking. Drain any excess, spread rice on a baking sheet to cool a bit and fluff with a fork. Next time rinse the rice, use the 1 cup rice to 2 cups broth ratio, keep the lid on and cook on low simmer.

Q: The rice is still firm or crunchy, how do I fix it? A: Add about 1/4 to 1/2 cup hot broth or water, stir, cover and cook on low for 5 to 10 more minutes. Let it rest off the heat for 10 minutes to finish steaming, then fluff.

Q: Can I make this dairy free or vegan? A: Sure. Swap the butter for extra olive oil or vegan butter and skip the Parmesan or use nutritional yeast for a cheesy note. Use vegetable broth instead of chicken broth.

Q: How do I reheat leftovers so they are not dry? A: Add a splash of broth or water, cover and reheat on low on the stove for a few minutes, stirring gently. In the microwave, sprinkle a little water, cover and heat in 30 second bursts, then fluff.

Q: Want it fluffier or more flavorful, any pro tips? A: Rinse the rice to remove surface starch, toast the rice briefly in the butter and oil before adding broth, dont stir while it simmers, and let it rest covered for 10 minutes after cooking. Stir in Parmesan and parsley off the heat for best texture. Optional lemon juice brightens it up at the end.

Garlic Butter Rice Recipe Substitutions and Variations

Rice: swap long‑grain white for jasmine or basmati for a more fragrant, fluffy result; use long‑grain brown for a nuttier chew (brown needs more liquid about 2 1/2 cups and 40‑45 min cooking); or go low‑carb with cauliflower rice—saute 5‑7 min in butter and skip the broth.
Butter: use ghee 1:1 for a higher smoke point and nutty depth; olive oil or avocado oil work if you want less dairy (use slightly less); or use a vegan/plant‑based butter 1:1 if you want dairy‑free.
Parmesan: Pecorino Romano or Asiago are great swaps (both are saltier, so start with a bit less); for a vegan option sprinkle 2–3 tbsp nutritional yeast and adjust salt to taste.
Broth: if you dont have broth use 2 cups water plus 1 good bouillon cube or 1 tsp paste; mushroom stock gives a deeper, savory note; or use 1/4 cup dry white wine plus water for a bright lift.

Pro Tips

1) Warm the broth first. Cold liquid drops the cooking temp and can make the rice take longer or cook unevenly, so heat the broth till it’s just warm before adding. Also if you toss a Parmesan rind in while it simmers you get deeper flavor, just fish it out before fluffing.

2) Let the rice drain and dry a bit after rinsing, then toast it a little longer than you think you need. Dry grains toast more evenly and the extra toasting gives a nuttier taste, just watch close so it doesnt burn.

3) After cooking, keep the pot covered and give it extra rest time if needed. Fluff gently with a fork and add cheese, butter and lemon off the heat so they melt into the rice and make a creamier texture instead of clumping.

4) Finish smart: grate the Parmesan finely so it melts better, taste before adding more salt cause the cheese and broth add salt already, and add a little acid at the end like lemon or a splash of vinegar to brighten the whole dish. For texture, sprinkle toasted nuts or crispy garlic on top right before serving.

Garlic Butter Rice Recipe

Recipe by Jot Punji

0.0 from 0 votes

I stumbled on an easy trick that turns plain grains into Garlic Butter Rice using a surprising pantry ingredient.

Servings

servings

Calories

338

kcal

Equipment: 1. Medium saucepan with a tight‑fitting lid
2. Fine‑mesh sieve or small colander (for rinsing rice)
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula (for toasting and stirring)
5. Sharp knife and cutting board (for mincing garlic and chopping parsley)
6. Box grater or microplane (for freshly grated Parmesan)
7. Fork (for fluffing the rice)
8. Small bowl and spoon (for holding melted butter, lemon juice and finishing butter)

Ingredients

1 cup long grain white rice
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large garlic cloves, minced
2 cups low sodium chicken broth or vegetable broth
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice optional
1 tablespoon extra butter for finishing optional

Directions

Rinse 1 cup long grain white rice under cold water until the water runs mostly clear, then drain well.
In a medium saucepan heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until the butter melts and foams.
Add the drained rice and toast, stirring, about 2 to 3 minutes until the edges look translucent and it smells a little nutty.
Stir in 3 minced garlic cloves and cook 30 to 45 seconds until fragrant but not browned, you dont want it bitter.
Pour in 2 cups low sodium chicken or vegetable broth, add 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper, give it a quick stir and bring to a gentle boil.
Once boiling reduce heat to low, cover with a tight fitting lid and simmer undisturbed for 18 minutes; dont lift the lid while it cooks.
Turn off the heat and keep the pot covered for 10 more minutes to steam and finish cooking.
Remove the lid, fluff the rice gently with a fork and stir in 1/2 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon juice if using, and 1 tablespoon extra butter if you want it richer.
Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.