Garlic Rice

Name: Garlic Rice
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Asian, Western
Ingredients: 50–75 g (4–5 tbsp) unsalted butter, divided; 5 cloves garlic cloves, finely minced; 2 cups white rice, uncooked; long-, medium- or short-grain, or basmati; 3 cups chicken stock, low sodium; ¾ tsp cooking or kosher salt, or 1/2 tsp table salt; 1 tbsp parsley, finely chopped, plus extra for garnish; optional

Fluffy garlic rice with parsley and a pat of butter. — Garlic rice with parsley and butter.

Fluffy rice cooked with golden sautéed garlic, chicken stock and butter, then finished with parsley.

By Cookin' KitchenOctober 13, 2026

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Total: 35 minutes
Servings: 6 servings

Prep: 5 minutes
Cook: 20 minutes
Rest: 10 minutes
Total: 35 minutes
Servings: 6

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Recipe

Garlic Rice

Fluffy rice cooked with golden sautéed garlic, chicken stock and butter, then finished with parsley.

Cookin' · https://cookin.club/recipes/garlic-rice

Prep: 5 minutes
Cook: 20 minutes
Rest: 10 minutes
Total: 35 minutes
Servings: 6

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Ingredients

6 servings

For 6 servings

50–75 g (4–5 tbsp) unsalted butter, divided
5 cloves garlic cloves, finely minced
2 cups white rice, uncooked; long-, medium- or short-grain, or basmati
3 cups chicken stock, low sodium
¾ tsp cooking or kosher salt, or 1/2 tsp table salt
1 tbsp parsley, finely chopped, plus extra for garnish; optional

Equipment

Large saucepan
Lid
Serving dish

Instructions

Step 1: There is no need to rinse the rice. The liquid-to-rice ratio is 1.5 cups liquid for every 1 cup rice.
Step 2: Melt half the butter in a large saucepan over medium-high heat. Once foamy, add the garlic and cook for 30 seconds, until light golden.
Step 3: Add the rice and stir for 30 seconds, or until the grains turn translucent.
Step 4: Add the stock and salt. Turn the heat to high. Once the liquid starts bubbling, cover the saucepan and immediately reduce the heat to low, or medium-low if your stove is weak or small.
Step 5: Cook for 15 minutes. Do not stir or lift the lid.
Step 6: Tilt the saucepan and briefly check that all the liquid has been absorbed. Remove it from the heat, keeping the lid on, and rest for 10 minutes.
Step 7: Fluff the rice, then fluff in the remaining butter until melted. Toss through the parsley and transfer to a serving dish. Sprinkle with extra parsley and serve.

Notes

Ingredient and cooking notes

For a stock-powder alternative, use 3 cups water and stock powder according to the jar directions, plus 1/4 teaspoon salt instead of the listed amount. The notes also give an alternative for rinsed rice: reduce the stock by 1/4 cup.

For a rice cooker, follow the recipe through coating the rice in garlic butter, then transfer it to the cooker with the stock and salt and cook according to the cooker instructions. For the oven method, bring the stock to a boil in a pot, transfer everything to a covered casserole pot and bake for 35 minutes; rest covered for 10 minutes, then fluff and stir in the butter and parsley.

Refrigerate leftovers for up to 2 days and reheat in the microwave, or freeze for up to 3 months.

Nutrition per serving

Calories: 308 kcal
Fat: 8 g
Saturated fat: 5 g
Carbohydrates: 52 g
Sugar: 0.3 g
Fiber: 1 g
Protein: 7 g
Sodium: 331 mg
Cholesterol: 18 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Garlic rice is cooked in butter and chicken stock, then finished with more butter and parsley. Serve it alongside a main dish or enjoy it on its own.

Long-, medium- or short-grain white rice works in this recipe. The ingredient list also includes basmati; see the notes for rice-type guidance.

White rice, garlic, salt and butter arranged as ingredients. — Rice, garlic, salt and butter for garlic rice.

Garlic Rice