Garlic Rice

I wanted to serve rice with the Indonesian Pork Tenderloin and Indonesian Cucumber Salad that I served for dinner but I didn’t want it to be plain rice. I found a recipe on Life’s Ambrosia that sounded perfect. We all love garlic in my house so this rice would go over well with all of us and I thought it would pair nicely with the rest of the meal. It was super simple to make and tasted fantastic – I honestly don’t think I will be making plain rice again.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.

 

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Garlic Rice

Total Time: 30 min.

Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Life's Ambrosia