Garlic rice
HB-7073 · Hand-built original · American
White rice simmered in chicken stock with garlic toasted in butter, rested and fluffed through more butter and parsley.
AmericanSide0 minServes 6243 kcalGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: rice
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 1¾-2¾ oz / 4–5 tbsp unsalted butter, divided (Note 1)
- 5 garlic cloves, finely minced (Note 2)
- 2 cups white rice (uncooked) — long grain, medium grain, short grain (sushi rice) or basmati (Note 3)
- 3 cups chicken stock/broth, low sodium (stock powder option — see Note 4)
- 3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)
- 1 tbsp parsley, finely chopped, plus extra for garnish (optional)
Method
- Melt half the butter in a large saucepan over medium-high heat and, once it foams, stir in the minced garlic for 30 seconds until it turns light golden.
- Tip the unrinsed rice into the garlic butter and stir for another 30 seconds, until the grains look translucent at the edges.
- Pour in the chicken stock, add the salt and raise the heat until the liquid bubbles across the surface.
- Clamp the lid on, drop the heat to low at once and leave the rice to cook undisturbed for 15 minutes without lifting the lid.
- Check by tilting the pan that the stock has been absorbed, then take the pan off the heat and rest the rice, still covered, for 10 minutes.
- Fluff the grains with a fork, fold the remaining butter through until it melts, mix in the parsley and serve the garlic rice with a little extra parsley scattered over.
Total: 0h 25m
Nutrition (per serving, where published)
243 kcalCalories
5.9 gProtein
51.1 gCarbs
1.1 gFat
0.1 gSaturates
0.2 gFibre
0.1 gSugars
22 mgSodium
0 mgCholesterol
114 mgPotassium
6 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data