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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Garlic Butter Rice
...in your mind.
Garlic Butter Rice

Garlic Butter Rice

Ingredients

  • 3 tablespoons of butter
  • 1/3 cup yellow onion, finely diced
  • 2 tablespoons minced garlic
  • 2 cups jasmine rice
  • 3 cups chicken broth
  • Kosher salt & coarse black pepper
  • Crispy garlic, see recipe below
  • Parsley for garnish

Directions

  1. Heat a pot (with a tight fitting lid) over medium heat and add 2 tablespoons of the butter and diced onion - cook until just beginning to soften, 3-4 minutes
  2. Then add the garlic, and cook stirring until super fragrant, 30-45 seconds
  3. Add the rice, mix really well to get all the grains coated in the garlic butter deliciousness, then add the broth and stir well
  4. Bring to a simmer, then turn down the heat and cover with the lid
  5. Cook 15-18 minutes, or until the broth is gone
  6. Let sit 5 minutes before stirring in the remaining butter - season to taste with salt & pepper
  7. Serve with crispy garlic and chopped parsley
    CRISPY GARLIC
  1. 2 head garlic, peeled and chopped in a very small dice
  2. 1 cup neutral oil, like avocado or vegetable
  3. Kosher salt
  4. Heat oil to approximately 275 degrees, and carefully add garlic
  5. Cook, stirring often util just starting to brown evenly
  6. Carefully pour through a strainer into a heatproof bowl
  7. Drain on paper towels, season with a pinch of salt
  8. Store in a sealed container in the fridge
  9. You can also strain the oil, and keep sealed in the fridge about 2 weeks
Garlic Butter Rice

Garlic Butter Rice

Ingredients

  • 3 tablespoons of butter
  • 1/3 cup yellow onion, finely diced
  • 2 tablespoons minced garlic
  • 2 cups jasmine rice
  • 3 cups chicken broth
  • Kosher salt & coarse black pepper
  • Crispy garlic, see recipe below
  • Parsley for garnish

Directions

  1. Heat a pot (with a tight fitting lid) over medium heat and add 2 tablespoons of the butter and diced onion - cook until just beginning to soften, 3-4 minutes
  2. Then add the garlic, and cook stirring until super fragrant, 30-45 seconds
  3. Add the rice, mix really well to get all the grains coated in the garlic butter deliciousness, then add the broth and stir well
  4. Bring to a simmer, then turn down the heat and cover with the lid
  5. Cook 15-18 minutes, or until the broth is gone
  6. Let sit 5 minutes before stirring in the remaining butter - season to taste with salt & pepper
  7. Serve with crispy garlic and chopped parsley
    CRISPY GARLIC
  1. 2 head garlic, peeled and chopped in a very small dice
  2. 1 cup neutral oil, like avocado or vegetable
  3. Kosher salt
  4. Heat oil to approximately 275 degrees, and carefully add garlic
  5. Cook, stirring often util just starting to brown evenly
  6. Carefully pour through a strainer into a heatproof bowl
  7. Drain on paper towels, season with a pinch of salt
  8. Store in a sealed container in the fridge
  9. You can also strain the oil, and keep sealed in the fridge about 2 weeks