Garlic Rice is the best, greatest tasting aspect dish that you could serve with something! From roast hen to chops, stir fries to fish, Center Japanese to Mexican meals, this buttery rice is so flavourful you’ll be able to eat it plain. Have some tonight, freeze some for later!
Garlic Rice is certainly one of my most-used aspect dish recipes and I really feel just a little egocentric for holding it to myself all these years! It’s a rice aspect dish that’s fast to make and actually goes with something. Any delicacies, any meals sort. From an Argentinian Chimichurri steak to Chinese language Char Sui Pork, French Ratatouille to Moroccan lamb meatballs, a sluggish roasted Greek Lamb Leg to Vietnamese Lemongrass Rooster, I problem you to think about a dish that this Garlic Rice wouldn’t go along with!
Consider it like mashed potato. Or the rice model of all people’s favorite garlic bread! Or – a neater model of fried rice. Make it at present and warmth it up tomorrow, hold a stash in your freezer. It’s simply as a lot at residence in your dinner plate as it’s as a part of an enormous buffet.
No sauce required
One particular factor about this Garlic Rice is that it’s flavoured sufficient to eat with out smothering with sauce, like saucy stir fries and plain white rice. Right here’s an instance of what I imply – a dinner plate with Lime Rooster. I’d ordinarily serve it with one thing that stands by itself two ft, like Mac and Cheese, Potato Salad, or possibly some roast greens or hefty salad like my favorite Quinoa Salad.
However Garlic Rice is far quicker to make!
Substances in garlic rice
So – exhausting promote finished. 😂 Right here’s all you might want to make Garlic Rice!
Rice sorts – This recipe will work with lengthy grain (my default), medium grain, quick grain (sushi rice) or basmati.
Not appropriate as written for brown rice, jasmine rice, wild rice, black rice or fake rice (cauliflower rice, quinoa and so forth). Jasmine rice will be made as Garlic Rice however you’ll must observe the preparation steps per the recipe (rinse + much less water).
Butter (unsalted) – The cooking fats of selection, for pretty buttery flavour. We use half to sauté the garlic that the rice is then cooked in, then the opposite half is stirred in on the finish. Most butter flavour!
I used unsalted butter which is my default for cooking as a result of then I can management the quantity of salt from different components. In case you solely have salted butter, skip the salt within the recipe.
Additional virgin olive oil makes a stunning various to butter. Use 4 tablespoons.
Garlic – Garlic minced with a knife will sauté higher. A garlic press/crusher works okay right here as a result of we’re utilizing sufficient butter (garlic is wetter so doesn’t sauté fairly as properly except you utilize loads of fats). Jar garlic paste, nevertheless……don’t discuss to me about that stuff! Bitter, moist and barely resembles the flavour of actual garlic!
Liquid hen inventory/broth OR water + inventory powder – This rice actually is tastiest made with liquid hen inventory/broth. It’s a regular pantry merchandise for me which I top off on when it’s on sale as a result of I exploit it a lot in my cooking.
Nonetheless, as a value efficient various, inventory powder plus water can be utilized. Use no matter quantity the jar specifies. Often it’s 1 teaspoon of powder plus 1 cup of water = 1 cup of liquid inventory.
My favorite inventory powders for this recipe:
1. Vegeta vegetable seasoning
2. Knorr Chinese language hen bouillon powder – cleaner, much less “faux” hen flavour than Western ones
3. Another hen or vegetable inventory powder
The best way to prepare dinner garlic rice
It’s similar to cooking plain rice – besides we begin with garlic butter, and end with extra butter. 😇 You realize that is going to be good!
Sauté the garlic in half the butter for 30 seconds or till it turns mild golden and smells wonderful.
Coat rice in that superior garlic butter till it turns into just a little translucent, like we do with risotto!
Steam quarter-hour – Add the inventory and salt, flip up the warmth and convey to a simmer. When you see bubbles on the floor of the water, instantly put the lid on and switch the range all the way down to low (or medium low if you happen to’re utilizing a weak/small burner).
Relaxation 10 minutes – Take a fast peek to make sure the water has been absorbed. Then take away off the range – lid nonetheless on – and relaxation for 10 minutes.
Butter and fluff – Fluff the rice, then toss the butter in and fluff by way of till melted.
Non-obligatory parsley – Additionally fluff the parsley by way of, if utilizing. Little inexperienced specks seems to be fairly however doesn’t add something for flavour, so it’s non-obligatory. Then it’s able to serve!
Use a big saucepan or small pot (~24 cm / 10″) – we’re making 2 cups of rice which is 6 cups cooked. In case your cooking vessel is just too small, the depth of the rice will probably be too excessive which implies it’s going to take longer to prepare dinner and the rice will prepare dinner erratically (the underside layer is soggier).
A transparent lid saucepan is tremendous helpful for rice cooking as a result of you’ll be able to see what’s happening! ie Guarantee water is simmering, can examine to make sure the water has been absorbed with out lifting the lid.
DO NOT STIR, DO NOT LIFT LID whereas the rice is cooking! That’s the surefire path to mushy, erratically cooked rice.
DO NOT skip the resting time! That is tremendous necessary – the rice is definitely not absolutely cooked even as soon as the water is absorbed (attempt some, you’ll see). Additionally, the rice is moist. Throughout the resting time, the rice finishes cooking and the water on the floor of every grain will get absorbed. There is no such thing as a shortcut for this!
Probably the most versatile recipe I’ve ever shared?
This actually will be the most common recipe I’ve ever shared. I truthfully can’t consider a single dish that it wouldn’t go along with – besides, after all, recipes the place starch is already inbuilt, like pasta, pizza and so forth.
Make this tonight and freeze some for later.
I hope you adore it as a lot as I do. And use it Eternally! – Nagi x
Watch the way to make it
Prep: 5 minutes
Cook dinner: 20 minutes
Resting: 10 minutes
Rice, Aspect Dish
Faucet or hover to scale
Sauté garlic – Soften half the butter in a big saucepan over medium excessive warmth. As soon as foamy, add the garlic and prepare dinner for 30 seconds till it turns mild golden.
Coat rice – Add the rice and stir for 30 seconds or till the grains flip translucent.
Simmer – Add inventory and salt. Flip warmth as much as excessive, then as soon as the water begins effervescent, put the lid on and instantly flip the range all the way down to low (or medium low, in case your range is weak/small). (Notice 5)
Cook dinner quarter-hour – Cook dinner the rice for quarter-hour. No stirring, do not carry the lid.
Relaxation 10 minutes – Tilt the saucepan and have a fast peek to make sure all of the water is absorbed. Then take away off the range, with the lid nonetheless on, and relaxation for 10 minutes.
Fluff rice, then fluff by way of remaining butter till melted. Toss by way of parsley, then tumble into serving dish. Sprinkle with additional parsley then serve!
2. Garlic minced with a knife will sauté higher however a garlic press/crusher works okay too – garlic is wetter so doesn’t sauté fairly as properly. Jar garlic paste, nevertheless, don’t discuss to me about that bitter stuff!
3. Rice sorts – This recipe will work with the listed rice grains. Not appropriate for brown rice, jasmine rice (you’ll be able to adapt from the plain jasmine rice recipe), wild rice, black rice or fake rice (cauliflower rice, quinoa and so forth).
4. Liquid inventory will give a greater flavour however a great substitute is to make use of inventory powder plus water. My favorite is Vegeta, a vegetable inventory powder. Rooster inventory and different manufacturers of vegetable can also be appropriate.
To make use of inventory powder, make this recipe with 3 cups water (750 ml) + inventory powder for this quantity of water per the jar (normally 1 teaspoon per 1 cup water) + 1/4 tsp salt (NOT 3/4 tsp per recipe, rice too salty).
5. The liquid ought to have small bubbles / actively rippling when the lid is on and the range is on low/medium low. If the warmth is just too low and the water is doing nothing, then the rice is simply sitting there, bloating in scorching water as a substitute of cooking!
6. Retains for two days within the fridge. Reheat within the microwave. Or, freezer for 3 months.
Diet per serving.
Energy: 308cal (15%)Carbohydrates: 52g (17%)Protein: 7g (14%)Fats: 8g (12%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.3gLdl cholesterol: 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%)
Lifetime of Dozer
I shared a enjoyable little RecipeTin Meals organisation diagram on Instagram over the weekend. All people reviews to CEO Dozer! 😂