Garlic Rice is the side dish that goes with pretty much anything! It's packed with flavor, easy to make, and the whole family will love it! With just four ingredients, this garlic rice is a winner! Tender white rice, plenty of garlic, butter, and then some vegetable broth to make sure each grain soaks up the maximum flavor! This simple rice dish work with so many different main courses. And leftovers are great for lunches as it reheats well.
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1 ½cupsrice- see note 1
10clovesgarlic- see note 2
1 ½cupsvegetable broth, hot - see note 3
fresh parsley - optional garnish
Rinse the rice in cold water at least three times to remove any excess starch. (see note 3)1 ½ cups white rice
Peel and finely chop the garlic.10 cloves garlic
Add the butter to a large shallow skillet/pan (one with a lid).3 tablespoon butter
Add the garlic and place over low heat.
Once the garlic has softened and is smelling aromatic, remove a tablespoon of butter and garlic from the pan and set to one side.
Add the washed rice to the remaining butter in the pan and stir to coat.
Pour in the hot broth and the salt, then bring to a simmer.1 ½ cups hot broth ½ teaspoon salt
Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
Serve the cooked rice with the reserved garlic butter and a sprinkle of fresh herbs.
Use a long grain white rice for this recipe; that way, the broth volumes will give you perfectly cooked rice.
10 cloves of garlic are roughly one head of garlic. The cooking process will mellow it.
You can use vegetable or chicken broth, just ensure that it is a well-flavored broth.
Rinse the rice thoroughly to ensure the finished pilaf will be fluffier. How to rinse rice: Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl, be gentle; you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Leave the rice to drain.