Recipe Index

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

1. Set a large saucepan over medium-high heat and melt half the butter in it, adding the five minced garlic cloves as soon as the butter foams.
2. Cook the garlic for roughly 30 seconds, just until it pales to a light gold, keeping it moving so it does not brown further.
3. Stir the dry white rice through the pan for 30 seconds so each grain is coated and begins to look translucent.
4. Add the low-sodium chicken stock and the salt, turn the heat to high and wait for the surface to start bubbling.
5. Fit the lid, immediately lower the heat to low and cook the rice for a full 15 minutes with no stirring and no peeking.
6. Tilt the pan to confirm the liquid is gone, remove it from the stove with the lid still on and let the rice stand for 10 minutes.
7. Fork the rice loose, work the rest of the butter through until melted, toss with the chopped parsley and turn it into a warmed serving dish.

Prep: 5 min · Cook: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data