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Garlic Butter Rice

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  • Author: María
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


Rice. Garlic. Butter. Yum.


  • 3 C water
  • 1 1/2 C long-grain rice
  • 3 tbsp unsalted butter
  • 3 tbsp minced garlic
  • 1/2 tbsp dried parsley
  • 1/2 tbsp dried chives
  • 1 tsp Kosher salt, to taste
  • 1/4 tsp cracked black pepper


  1. Add your butter to a medium-sized saucepan and place it over medium high heat.
  2. Once the butter has melted, add the rice. Stir to coat in the melted butter, then allow to toast for 4-5 minutes, until most grains are lightly browned.
  3. Stir in the salt, pepper and minced garlic, then pour in the water. Stir to break up any clumps of rice, and allow to come to a boil.
  4. Once boiling, cover with a tight-fitting lid and reduce the heat to low. Allow the rice to cook, undisturbed, for 20 minutes.
  5. After 20 minutes, all of the liquid should be absorbed. Remove from heat and allow to steam, without lifting the lid if possible, for an additional 5 minutes.
  6. After 5 minutes have passed, pour in the dried chives and parsley, and use a fork to fluff the rice as you stir the dried herbs into the rice. Be gentle, but throughout so the herbs and garlic is evenly distributed throughout the rice. Dassit!
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
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