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Home Rice Side Dishes

Garlic rice

By:Nagi
Published:7 Aug '23Updated:8 Aug '23
119 Comments
Recipe v Video v Dozer v

Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain. Have some tonight, freeze some for later!

Close up photo of Garlic rice

Garlic rice

Garlic Rice is one of my most-used side dish recipes and I feel a little selfish for keeping it to myself all these years! It’s a rice side dish that’s quick to make and literally goes with anything. Any cuisine, any food type. From an Argentinian Chimichurri steak to Chinese Char Sui Pork, French Ratatouille to Moroccan lamb meatballs, a slow roasted Greek Lamb Leg to Vietnamese Lemongrass Chicken, I challenge you to think of a dish that this Garlic Rice wouldn’t go with!

Think of it like mashed potato. Or the rice version of everybody’s favourite garlic bread! Or – an easier version of fried rice. Make it today and heat it up tomorrow, keep a stash in your freezer. It’s just as much at home on your dinner plate as it is as part of a big buffet.

Bowl of Garlic rice

No sauce required

One specific thing about this Garlic Rice is that it’s flavoured enough to eat without smothering with sauce, like saucy stir fries and plain white rice. Here’s an example of what I mean – a dinner plate with Lime Chicken. I’d ordinarily serve it with something that stands on its own two feet, like Mac and Cheese, Potato Salad, or maybe some roast vegetables or hefty salad like my favourite Quinoa Salad.

But Garlic Rice is much faster to make!

Garlic rice on a plate with Lime Chicken
Lime Chicken served with Garlic Rice and Sautéed Spinach with some cherry tomatoes.

Ingredients in garlic rice

So – hard sell done. 😂 Here’s all you need to make Garlic Rice!

Garlic rice ingredients
  • Rice types – This recipe will work with long grain (my default), medium grain, short grain (sushi rice) or basmati.

    Not suitable as written for brown rice, jasmine rice, wild rice, black rice or faux rice (cauliflower rice, quinoa etc). Jasmine rice can be made as Garlic Rice but you’ll need to follow the preparation steps per the recipe (rinse + less water).

  • Butter (unsalted) – The cooking fat of choice, for lovely buttery flavour. We use half to sauté the garlic that the rice is then cooked in, then the other half is stirred in at the end. Maximum butter flavour!

    I used unsalted butter which is my default for cooking because then I can control the amount of salt from other ingredients. If you only have salted butter, skip the salt in the recipe.

    Extra virgin olive oil makes a lovely alternative to butter. Use 4 tablespoons.

  • Garlic – Garlic minced with a knife will sauté better. A garlic press/crusher works ok here because we are using enough butter (garlic is wetter so doesn’t sauté quite as well unless you use plenty of fat). Jar garlic paste, however……don’t talk to me about that stuff! Sour, wet and barely resembles the flavour of real garlic!

Garlic rice ingredients
  • Liquid chicken stock/broth OR water + stock powder – This rice really is tastiest made with liquid chicken stock/broth. It’s a standard pantry item for me which I stock up on when it’s on sale because I use it so much in my cooking.

    However, as a cost effective alternative, stock powder plus water can be used. Use whatever amount the jar specifies. Usually it’s 1 teaspoon of powder plus 1 cup of water = 1 cup of liquid stock.

    My favourite stock powders for this recipe:
    1. Vegeta vegetable seasoning
    2. Knorr Chinese chicken bouillon powder – cleaner, less “fake” chicken flavour than Western ones
    3. Any other chicken or vegetable stock powder


How to cook garlic rice

It’s just like cooking plain rice – except we start with garlic butter, and finish with more butter. 😇 You know this is going to be good!

❗️No need to rinse the rice unless you are worried about cleanness which, if you purchase rice in packets from grocery stores, should not be a concern. Rinsing is not required for fluffy rice. What you need is the correct water to rice ratio: 1 1/2 cups of liquid for 1 cup of rice. Most recipes get it wrong! Read more about why you don’t need to rinse in How to Cook Rice.

If you insist on rinsing then reduce the stock by 1/4 cup – to account for the waterlogged rice. Else your rice will be overly soft and not as fluffy as it should be.

How to make Garlic rice

My default way to cook rice is on the stove but the recipe notes includes directions for rice cooker and oven.

  1. Sauté the garlic in half the butter for 30 seconds or until it turns light golden and smells amazing.

  2. Coat rice in that awesome garlic butter until it becomes a little translucent, like we do with risotto!

  3. Steam 15 minutes – Add the stock and salt, turn up the heat and bring to a simmer. Once you see bubbles on the surface of the water, immediately put the lid on and turn the stove down to low (or medium low if you’re using a weak/small burner). Then cook for 15 minutes.

  4. Rest 10 minutes – Take a quick peek to ensure the water has been absorbed. Then remove off the stove – lid still on – and rest for 10 minutes.

How to make Garlic rice
  1. Butter and fluff – Fluff the rice, then toss the butter in and fluff through until melted.

  2. Optional parsley – Also fluff the parsley through, if using. Little green specks looks pretty but doesn’t add anything for flavour, so it’s optional. Then it’s ready to serve!

Quick tips

  • Use a large saucepan or small pot (~24 cm / 10″) – we’re making 2 cups of rice which is 6 cups cooked. If your cooking vessel is too small, the depth of the rice will be too high which means it will take longer to cook and the rice will cook unevenly (the bottom layer is soggier).

  • A clear lid saucepan is super useful for rice cooking because you can see what’s going on! ie Ensure water is simmering, can check to ensure the water has been absorbed without lifting the lid.

  • DO NOT STIR, DO NOT LIFT LID while the rice is cooking! That is the surefire path to mushy, unevenly cooked rice.

  • DO NOT skip the resting time! This is super important – the rice is actually not fully cooked even once the water is absorbed (try some, you’ll see). Also, the rice is wet. During the resting time, the rice finishes cooking and the water on the surface of each grain gets absorbed. There is no shortcut for this!

Garlic rice in a pot

The most versatile recipe I’ve ever shared?

This really may be the most universal recipe I’ve ever shared. I honestly can’t think of a single dish that it wouldn’t go with – except, of course, recipes where starch is already built in, like pasta, pizza etc.

Make this tonight and freeze some for later.

I hope you love it as much as I do. And use it Forever! – Nagi x


Watch how to make it

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Close up photo of Garlic rice

Garlic rice

Author: Nagi
Prep: 5 minutes mins
Cook: 20 minutes mins
Resting: 10 minutes mins
Rice, Side Dish
Asian, Western
4.84 from 30 votes
Servings6
Tap or hover to scale
Print
Recipe video above. Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain.
Have some tonight, freeze some for later! See notes for recipe scaling tips.

Ingredients

  • 50 – 75g/ 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)

Instructions

  • No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups liquid for every 1 cup of rice.
  • Sauté garlic – Melt half the butter in a large saucepan over medium high heat. Once foamy, add the garlic and cook for 30 seconds until it turns light golden.
  • Coat rice – Add the rice and stir for 30 seconds or until the grains turn translucent.
  • Simmer – Add stock and salt. Turn heat up to high, then once the water starts bubbling, put the lid on and immediately turn the stove down to low (or medium low, if your stove is weak/small). (Note 5)
  • Cook 15 minutes – Cook the rice for 15 minutes. No stirring, don't lift the lid.
  • Rest 10 minutes – Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes.
  • Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble into serving dish. Sprinkle with extra parsley then serve!

Recipe Notes:

RECIPE SCALING – Click on servings and slide to change the recipe scale. Scaling down: don’t go below 1 cup of uncooked rice, it’s hard to cook less. Use a smaller saucepan and 12 minutes cook time with lid on. Scaling up: Don’t exceed 4 cups of rice for a single batch (hard to cook evenly). Use a large pot, and expect to cook for longer (~ 20 min). 

1. Butter – I provide a range because more is tastier (and I fully endorse it), but the lower end of the scale is the minimum for a tasty dish that some might consider to be more sensible for a Monday night dinner. 🙂
2. Garlic minced with a knife will sauté better but a garlic press/crusher works ok too – garlic is wetter so doesn’t sauté quite as well. Jar garlic paste, however, don’t talk to me about that sour stuff!
3. Rice types – This recipe will work with the listed rice grains. Not suitable for brown rice, jasmine rice (you can add garlic butter to the jasmine rice recipe), wild rice, black rice or faux rice (cauliflower rice, quinoa etc).
Alternative method – Cook brown rice etc per recipe. Sauté the garlic in butter, then tip the cooked rice in and toss in the garlic butter. Flavour infusion not quite as good but still extremely tasty!
4. Liquid stock will give a better flavour but a good substitute is to use stock powder plus water. My favourite is Vegeta, a vegetable stock powder. Chicken stock and other brands of vegetable is also suitable.
To use stock powder, make this recipe with 3 cups water (750 ml) + stock powder for this amount of water per the jar instructions (usually 1 teaspoon per 1 cup water) + 1/4 tsp salt (NOT 3/4 tsp per recipe, rice too salty).
5. Rinsing is not the secret to fluffy rice, the correct liquid to rice ratio is (1.5 cups liquid: 1 cup rice). However, you should rinse if you are concerned about rice cleanliness (if you buy in packs at grocery stores, you shouldn’t be) or if you just can’t break the habit. But if you do, you MUST reduce the stock by 1/4 cup, to account for the water logged in the rice. If you don’t, your rice will end up overly soft and slightly mushy.
6. The liquid should have small bubbles / actively rippling when the lid is on and the stove is on low/medium low. If the heat is too low and the water is doing nothing, then the rice is just sitting there, bloating in hot water instead of cooking!
7. Other cook methods:
  • Rice cooker – Follow the recipe up to stirring the rice in the garlic butter. Then scrape it all into the rice cooker, add the stock and salt and cook per the rice cooker instructions. 
  • Oven – Follow the recipe up to bringing the stock to a boil in a pot. Then pour it all into a casserole pot with a lid. Bake for 35 minutes until liquid all absorbed. Rest 10 min with lid on, then fluff, stir through butter and parsley.
 
8. Keeps for 2 days in the fridge. Reheat in the microwave. Or, freezer for 3 months.
Nutrition per serving.

Nutrition Information:

Calories: 308cal (15%)Carbohydrates: 52g (17%)Protein: 7g (14%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mg (6%)Sodium: 331mg (14%)Potassium: 188mg (5%)Fiber: 1g (4%)Sugar: 0.3gVitamin A: 265IU (5%)Vitamin C: 2mg (2%)Calcium: 30mg (3%)Iron: 1mg (6%)
Keywords: butter rice, garlic butter rice, garlic rice, rice side dish
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Hi, I'm Nagi!

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119 Comments

  1. Carrie says

    November 11, 2023 at 1:13 pm

    At no surprise this recipe is spot on, like most of your recipes, I have made this several times since you sent this out. This is on my weekly rotation now, Will not make any other way. Thank you

    Reply
    • Carrie says

      November 11, 2023 at 1:15 pm

      5 stars
      I forgot to leave stars! It is 5+

      Reply
  2. Helen J says

    November 11, 2023 at 6:41 am

    5 stars
    Delicious. Simple. Economic. What more could you want? Thanks Nagi!

    Reply
  3. Helena says

    November 5, 2023 at 8:07 am

    5 stars
    I made this two ways. The original way – then added cooked peas and corn and grilled chicken thighs shredded. The second way I made the same accept when you go to put the garlic and butter I add the seasoning from the chilli mac and cheese recipe and beef stock. Once that was done I tossed in peas and corn, black beans and some chuck shredded that I slow cooked. This rice recipe is the best

    Reply
  4. Rachel says

    October 23, 2023 at 5:47 pm

    I know it sounds silly but this is one of my fave dishes on Recipetin. I make it at least once a week and it goes with HEAPS. My partner loves it to, I told him what was in it and he was shocked by how simple it is. Turns out perfect every time.

    Reply
  5. Helen says

    October 22, 2023 at 7:28 pm

    Mmmm mm, just made this tonight with your Chicken in Creamy Mustard Sauch with some frozen peas and it was a perfect meal. Positive comments from everyone. Thanks Nagi.

    Reply
  6. Lisa Larcombe says

    September 27, 2023 at 8:34 pm

    5 stars
    Game changer! Thanks Nagi

    Reply
  7. Neety says

    September 19, 2023 at 10:38 pm

    Made this tonight with the Pork Mince Patties. It was delicious!

    Reply
  8. Tammy says

    September 12, 2023 at 10:35 am

    5 stars
    I just made this to try out my all in one cooker and it worked out perfectly! I used the sear/sauté function for the butter and garlic bit, then added stock, set the pressure cook setting to rice and let it do it’s thing. I did let it sit for 10 minutes like the recipe said.
    Just ate an entire bowl of it by itself! I think this will go into my regular rotation. Thanks Nagi!!!

    Reply
  9. Nicole says

    September 7, 2023 at 6:17 pm

    Okay this rice tasted AMAZING!! My Fiance now calls me “the rice queen” ! I used Vegeta stock powder with a bit of rice and it just tasted incredible.

    Reply
  10. Paula Chapin says

    September 2, 2023 at 8:51 am

    I checked another https://www.washingtonpost.com/food/2022/02/04/should-you-rinse-rice-benefits/ for rinsing/not rinsing Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked. (There’s the added benefit that rinsing rice before cooking can reduce the level of arsenic, but FDA research shows that the impact is minimal on the cooked grain.)

    Reply
  11. Erin says

    August 31, 2023 at 7:10 am

    5 stars
    Made this last night for dinner along with chicken meatballs at it was perfectly delicious. If you want rice with a bit of garlic, this is not it. If you want garlic with rice then this is for you….SO flavorful and yummy.

    Reply
  12. Kim N says

    August 28, 2023 at 6:24 am

    5 stars
    This is a really nice side dish. It tastes almost like a risotto but much easier to make! Served it with tomahawk steaks and salad. Thank you!

    Reply
  13. stephanie murphy says

    August 27, 2023 at 9:36 pm

    5 stars
    Have made this twice in three days. Family loves it and says it’s the best rice I’ve ever made. So simple!! Used Vegeta Veg broth powder and water. So, so yummy. Thank you!

    Reply
  14. Liz Streithorst says

    August 23, 2023 at 3:38 am

    5 stars
    I adore this. I just cook for myself so I will always make the full recipe and stick the extra in the freezer. It’s so easy, and like you said, it goes with anything.

    Reply
  15. Andrea Kelly says

    August 22, 2023 at 9:15 pm

    5 stars
    Made this tonight, was delicious and so easy!!

    Reply
  16. elke peters says

    August 21, 2023 at 12:36 pm

    would it work it a slow cooker????

    Reply
  17. Lauren says

    August 19, 2023 at 10:44 am

    1 star
    made this exactly as written on the stove, but rice was not cooked through once the water was absorbed. still hard and crunchy. I tried adding water and boiling it longer, but when i fluffed it, it was wet and mushy but somehow the inside of the grains were still hard? I used long grain white rice and used the right measurements and set timers for the cooking and waiting so I don’t know what went wrong.

    Reply
    • Linda says

      August 26, 2023 at 5:44 am

      I had the same exact experience as Lauren…crunchy rice.

      Reply
  18. Nel says

    August 15, 2023 at 1:19 pm

    Made this Garlic Rice last night
    IT WAS DE-LISH!!!
    Thank you for making meals SO easy & yummy
    N

    Reply
  19. Yewnique says

    August 14, 2023 at 8:06 pm

    5 stars
    Made this tonight and served it as a side along with your Slow Cooker Roast Lamb Leg and your Roast Potatoes.

    SOO GOOD!!

    Reply
    • Smita says

      September 15, 2023 at 9:04 pm

      4 stars
      Was yummy! Will make again 🙂

      Reply
  20. Paul Thomas says

    August 14, 2023 at 1:53 am

    5 stars
    Your recipes are great. Delicious rice served with your lime chicken recipe. An excellent meal.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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