Easy Buttery Garlic Rice
This easy rice is extra flavorful, thanks to the addition of browned, garlic-infused butter and crispy garlic chips.From Kitchn
Ingredients
- 1 cup long-grain white rice
- 1 ΒΌ cups water
- 6 tablespoons unsalted butter
- 4 large cloves garlic thinly sliced
- 1 teaspoon kosher salt plus more for the garlic chips
Instructions
- Pour the rice into a fine-mesh strainer and rinse under running water until the water runs clear. (This removes dusty starch that can lead to gummy grains.) Set aside in the strainer to drain well.
- Bring the water to a boil in a small saucepan or an electric kettle.
- Melt the butter in a separate small saucepan over medium heat. Add the garlic slices and cook, swirling the pan often to redistribute the heat, until they turn a pale golden-brown and smell fragrant, about 10 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate. Season the chips with a pinch of salt.
- Add the rice and salt to the butter in the pot, stirring until any excess water evaporates and the rice smells garlicky and toasted, about 2 minutes. Slowly and carefully pour in the boiling water (it will bubble up). Reduce the heat to low, cover, and cook until the water is completely absorbed, about 18 minutes.
- Remove from the heat, place a clean kitchen towel over the top of the pot, and place the lid on top of the towel. Set aside to steam for 10 minutes. Fluff with a fork, top with toasted garlic chips, and serve.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days.