There are some aromas that instantly make a house feel like a home, and for me, the scent of garlic and butter sizzling gently in a pan is right at the top of that list. It’s a beautifully simple combination that promises pure comfort and flavour. When you use that glorious, fragrant butter to transform a humble pot of rice, you create something truly special. This Garlic Butter Rice recipe is more than just a side dish; it’s the component of the meal that often steals the show. The rice grains are fluffy and perfectly separate, each one coated in a rich, savoury glaze that’s aromatic without being overwhelming.

I’ve been making variations of buttered rice for years, but this is the version my family requests time and time again. My kids absolutely devour this every time I make it, often asking for seconds before they’ve even finished their main course. It’s the kind of recipe that works wonderfully for a busy weeknight dinner when you need a little something extra, but it’s also elegant enough to serve to guests alongside a roast dinner. It proves that you don’t need a long list of complicated ingredients to create a dish that gets rave compliments every single time.

We’ll walk through every step together, from toasting the rice to achieve that perfect texture to ensuring your garlic releases its full flavour without a hint of bitterness. This isn’t just about cooking rice; it’s about elevating it into a memorable part of your meal. Whether you pair it with chicken, fish, or a hearty vegetable stew, this garlic butter rice recipe is set to become a firm favourite in your kitchen, just as it is in mine.

Recipe Overview

This recipe creates exceptionally fluffy and flavourful rice with a distinct, savoury garlic and butter taste. We achieve a wonderful texture by lightly toasting the rice grains before adding any liquid, which helps them cook up separate and light. After testing this recipe five times, I finally got the butter-to-garlic ratio just right to ensure it’s flavourful without being overpowering.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Garlic Butter Rice Recipe

• Genuine Flavour: The taste is built on quality ingredients. Rich, unsalted butter provides a creamy base, while fresh garlic offers a fragrant, pungent kick. A finish of fresh parsley adds a clean, bright note that cuts through the richness beautifully.
• Ready in Under 30 Minutes: From start to finish, this dish comes together in about 25 minutes, making it an ideal side for all sorts of main courses without requiring a lot of time or effort.
• Flexible Recipe: This recipe is a fantastic starting point. You can stir in a handful of grated Parmesan cheese at the end for a salty, umami boost, or add a pinch of red chilli flakes with the garlic for a gentle warmth.
• Great for Weeknight Dinners: It works beautifully for upgrading a simple meal. Serve it alongside grilled fish, roast chicken, or even my popular Bang Bang Chicken Thighs for a complete and satisfying dinner.
• Family Tested: This is a side dish that everyone seems to love. It’s flavourful enough for the adults to appreciate, yet mild and comforting enough for younger eaters to enjoy.

Garlic Butter Rice Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients makes all the difference. I recommend using a good European-style butter, as its higher fat content adds a noticeable richness. And please, use fresh garlic cloves—the pre-minced stuff in a jar just doesn’t compare in terms of flavour.

• 300g long-grain white rice (like Basmati or Jasmine)
• 60g unsalted butter
• 4-5 cloves of garlic, finely minced
• 700ml low-sodium chicken or vegetable stock, warmed
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper, freshly ground

Sophia’s Tip: Don’t skip rinsing the rice! This step removes excess surface starch, which is the key to preventing clumpy, sticky rice. It’s a non-negotiable step for achieving those lovely, fluffy grains we’re aiming for.

How to Make Garlic Butter Rice

The process for this recipe is straightforward. The most important part is to manage your heat carefully when sautéing the garlic to ensure it becomes fragrant and not bitter. Follow these steps for perfect results.

1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water for about a minute, or until the water runs mostly clear. Shake off as much excess water as possible. This is a critical step for fluffy rice, as explained in articles like this one from Serious Eats.
2. Sauté the Garlic: In a medium saucepan or a deep skillet with a lid, melt the unsalted butter over a medium-low heat. Add the minced garlic and sauté for 1-2 minutes until it’s fragrant. Be very careful not to let it brown or it will turn bitter. We just want it to soften and perfume the butter.
3. Toast the Rice: Add the rinsed and drained rice to the saucepan. Stir continuously for about 2 minutes, ensuring every grain is coated in the garlic butter. The grains should look slightly translucent at the edges. This toasting step adds a lovely nutty depth.
4. Add Liquid and Season: Pour in the warmed chicken or vegetable stock. Add the salt and black pepper, then give it a good stir to combine everything.
5. Simmer: Increase the heat to medium-high and bring the mixture to a gentle boil. Once it’s bubbling, immediately reduce the heat to the lowest possible setting, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time!
6. Rest the Rice: After 15 minutes, remove the saucepan from the heat completely but keep the lid on. Let it stand, undisturbed, for another 10 minutes. What works best for me is setting a timer for this step so I’m not tempted to peek. This resting period allows the steam to redistribute, finishing the cooking process and ensuring each grain is perfectly tender.
7. Fluff and Serve: Remove the lid, add the freshly chopped parsley, and use a fork to gently fluff the rice. Serve immediately while warm.

Tips From My Kitchen

• Temperature Control: The key to this recipe is managing the heat when cooking the garlic. Medium-low heat is your best friend here. If the butter starts to brown too quickly, your pan is too hot. Pull it off the heat for a moment to cool down before proceeding.
• The Secret Step: Toasting the rice grains in the garlic butter before adding liquid is a game-changer. I learned that this not only adds a subtle nutty flavour but also helps the grains stay separate and fluffy after cooking.
• Make-Ahead: You can mince the garlic and chop the parsley ahead of time. You can also prepare the garlic butter itself and store it in the fridge for a day or two. When you’re ready to cook, just melt the pre-made garlic butter and start from step 3.
• Storage: Leftover garlic butter rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and microwave until hot, or gently warm it in a pan over low heat.

Equipment You’ll Need

• Medium saucepan with a tight-fitting lid
• Fine-mesh sieve
• Sharp knife and cutting board
• Measuring cups and spoons
• Fork for fluffing

Common Mistakes to Avoid

• Burning the Garlic: This is the most common pitfall. Minced garlic cooks very quickly. If you sauté it over heat that is too high, it will burn and impart a harsh, bitter flavour to the entire dish. Stick to medium-low heat and watch it closely.
• Skipping the Rinse: Forgetting to rinse the rice will result in a gummier, stickier texture because the excess surface starch turns into a glutinous paste when cooked. Take the extra minute to do it properly.
• Peeking While it Cooks: Lifting the lid while the rice is simmering or resting releases essential steam. This interrupts the cooking process and can lead to unevenly cooked or hard rice. Resist the urge to check on it!

What to Serve With Garlic Butter Rice

This buttered rice is an incredibly versatile side dish that complements a wide range of main courses. Its rich, savoury flavour profile pairs beautifully with lean proteins and roasted vegetables.

• Roast Chicken or Turkey: The buttery rice is a natural partner for the juices of a perfectly roasted bird.
• Grilled Fish: Serve it alongside simple grilled salmon or cod. The clean flavours of the fish are enhanced by the aromatic garlic and butter.
• Hearty Mains: It’s a fantastic base for saucy dishes. Try it with my Bacon Brown Sugar Chicken Tenders to soak up all the delicious pan sauce.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works wonderfully to cut through the richness of the butter.

Frequently Asked Questions

Garlic Butter Rice Recipe

A simple yet flavorful side dish where fluffy long-grain rice is infused with rich, aromatic garlic butter and fresh parsley.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 399

Ingredients Method Notes

Ingredients

  

• 300 g long-grain white rice like Basmati or Jasmine
• 60 g unsalted butter
• 4-5 cloves of garlic finely minced
• 700 ml low-sodium chicken or vegetable stock warmed
• 1 tbsp fresh parsley finely chopped
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground

Method

 

1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water for about a minute, or until the water runs mostly clear. Shake off as much excess water as possible. This is a critical step for fluffy rice, as explained in articles like this one from Serious Eats.
2. Sauté the Garlic: In a medium saucepan or a deep skillet with a lid, melt the unsalted butter over a medium-low heat. Add the minced garlic and sauté for 1-2 minutes until it's fragrant. Be very careful not to let it brown or it will turn bitter. We just want it to soften and perfume the butter.
3. Toast the Rice: Add the rinsed and drained rice to the saucepan. Stir continuously for about 2 minutes, ensuring every grain is coated in the garlic butter. The grains should look slightly translucent at the edges. This toasting step adds a lovely nutty depth.
4. Add Liquid and Season: Pour in the warmed chicken or vegetable stock. Add the salt and black pepper, then give it a good stir to combine everything.
5. Simmer: Increase the heat to medium-high and bring the mixture to a gentle boil. Once it's bubbling, immediately reduce the heat to the lowest possible setting, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time!
6. Rest the Rice: After 15 minutes, remove the saucepan from the heat completely but keep the lid on. Let it stand, undisturbed, for another 10 minutes. What works best for me is setting a timer for this step so I'm not tempted to peek. This resting period allows the steam to redistribute, finishing the cooking process and ensuring each grain is perfectly tender.
7. Fluff and Serve: Remove the lid, add the freshly chopped parsley, and use a fork to gently fluff the rice. Serve immediately while warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish is a perfect accompaniment to grilled chicken, fish, or steak.

I truly hope you give this Garlic Butter Rice recipe a go. It’s one of those simple, reliable recipes that delivers so much comfort and flavour with very little fuss. It has certainly earned its place as a staple on our family dinner table. If you make it, please let me know how it turned out in the comments below. I love hearing from you!
Happy cooking,
Sophia Martinez