Garlic Butter Rice is a simple yet flavorful side dish that transforms plain rice into something rich, buttery, and deliciously aromatic. I like making this when I want something easy but still crave bold flavors that pair well with just about anything—from grilled chicken to roasted veggies.

Why You’ll Love This Recipe

I love how this recipe comes together with just a few pantry staples and turns into something truly crave-worthy. The butter gives the rice a rich texture, the garlic infuses it with irresistible aroma, and the result is far from boring. It’s quick, satisfying, and versatile enough for both weeknight dinners and special meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup long grain white rice (such as basmati or jasmine)
2 tablespoons unsalted butter
4 garlic cloves, minced
2 cups chicken broth (or water for a vegetarian version)
½ teaspoon salt (adjust if using salted broth)
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

I start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
In a medium saucepan, I melt the butter over medium heat.
I add the minced garlic and sauté it for about 1 minute, just until it’s fragrant—being careful not to brown it.
Then I stir in the rinsed rice, letting it toast in the garlic butter for 1–2 minutes.
I pour in the chicken broth, add salt and pepper, and bring the mixture to a boil.
Once boiling, I reduce the heat to low, cover the pan, and let it simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
I remove it from the heat and let it sit covered for 5 minutes.
Finally, I fluff the rice with a fork and sprinkle chopped parsley on top before serving.

Servings and timing

This recipe serves 4 people. It takes about 5 minutes to prep and 20 minutes to cook, making it ready in just under 30 minutes.

Variations

I sometimes add a squeeze of lemon juice for a fresh finish, or mix in some grated Parmesan cheese for a creamy, cheesy twist. To turn it into a complete meal, I stir in cooked shredded chicken or sautéed mushrooms. For a spicier kick, I add a pinch of red pepper flakes with the garlic.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of water or broth to keep it moist and microwave it covered for about 1–2 minutes, stirring halfway through. It also reheats well on the stove over low heat.

FAQs

How do I keep the rice from turning mushy?

I make sure to rinse the rice before cooking to remove excess starch, and I follow the correct rice-to-liquid ratio. Letting the rice rest covered after cooking also helps it firm up and stay fluffy.

Can I use brown rice instead?

Yes, but brown rice takes longer to cook and will need more liquid. I usually add about 2 ½ cups of broth and cook it for around 40–45 minutes, or until tender.

Is this recipe gluten-free?

Yes, as long as I use gluten-free chicken broth, this recipe is naturally gluten-free.

Can I make this vegan?

Absolutely. I swap the butter with a plant-based alternative and use vegetable broth instead of chicken broth.

What proteins go well with garlic butter rice?

I love serving it with grilled chicken, shrimp, or pan-seared tofu. It’s also great alongside roasted veggies or as a base for a rice bowl.

Conclusion

Garlic Butter Rice is one of those dependable side dishes that never fails to impress. It’s comforting, full of flavor, and ridiculously easy to make. Whether I’m pairing it with a simple protein or letting it shine on its own, it always hits the spot.