Garlic Butter Rice

Jasmine rice is wonderfully fragrant, but toasting the rice in butter with an entire head of garlic? It’s an absolute gamechanger that works so well alongside so many dishes! Try your hand at it today!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @alexawhatsfordinner in partnership with thefeedfeed and USA Rice.

  • Servings
    5
  • Prep Time
    10 mins
  • Cook Time
    40 mins
  • Total Time
    50 mins

Ingredients

  • 1 head garlic, peeled
  • 6 tbsp butter, divided
  • 2 tsp kosher salt
  • 2 cups U.S.-grown jasmine rice
  • 2⅔ cups water

Directions

  • Melt 4 tbsp of the butter in a medium pot over medium-low heat.
  • Finely chop the garlic.
  • Add the garlic to the pan and cook for about 6 minutes, stirring frequently.
  • Add the rice and toss to coat in the garlic butter and lightly toast the rice, stirring constantly for 3 minutes.
  • Add the water and salt to the pot and bring to a boil over high heat, stirring often to avoid sticking. Lower the heat so the rice is just simmering and cover with a tight-fitting lid. Cook the rice for 16 minutes.
  • Move the pot off the heat and remove the lid quickly, so as to not drip water back into the pot. Add the remaining 2 tablespoons of butter and fluff the rice with a fork. Cover and let the rice steam for 4 minutes (this should be done off the heat).
  • Taste and season the rice with a pinch more salt, if needed, and serve.