Description

Garlic butter rice made in a rice cooker is a warm, fragrant, and richly flavored comfort food. Easy to prepare, it pairs perfectly with grilled meats, vegetables, or stands alone as a creamy, garlicky side dish.

Ingredients

Scale

1 cup long-grain white rice (200g)
2 cups low-sodium chicken broth (480ml)
3 tablespoons unsalted butter (42g)
3 garlic cloves, minced
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, finely chopped (optional)

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Instructions

Rinse 1 cup of long-grain white rice under cold water until water runs mostly clear to remove excess starch.
Transfer rinsed rice to rice cooker; add 2 cups low-sodium chicken broth and a pinch of salt and pepper if desired.
Close lid and cook using the white rice or standard setting.
While rice cooks, melt 3 tablespoons unsalted butter in a small skillet over medium heat.
Add 3 cloves minced garlic; sauté 1–2 minutes until fragrant and just turning golden, avoiding burning.
Remove skillet from heat; stir in additional black pepper to taste.
When rice is done, fluff with fork and pour garlic butter mixture evenly over rice.
Gently stir to coat every grain with garlicky butter.
Sprinkle 2 tablespoons fresh chopped parsley for color and freshness (optional).
Serve warm as a side dish or base for proteins and vegetables.

Notes

Rinsing rice prevents clumping and ensures fluffiness. Use fresh garlic for best flavor and sauté just until golden to avoid bitterness. Let rice rest 5–10 minutes after cooking for even moisture distribution. Customize by adding sautéed onions, lemon zest, veggies, cheese, or spices. Store leftovers in airtight container up to 3–4 days refrigerated or freeze up to 3 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Rice Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 0g
Sodium: 600mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg