Garlic Butter Rice Recipes

GARLIC BUTTER RICE

Steps:

• Cut half of the garlic cloves into thin slices. Mince the other half of the garlic.
• Melt the butter in a medium pot over medium heat. Add the sliced garlic and let it cook for 3-4 minutes, until it's golden. Reduce the heat if the butter begins to brown. Using a slotted spoon, remove the garlic from the pot.
• Add the minced garlic to the pot and let it cook for 1 minute. Add the basmati rice, broth, salt, and pepper and stir the pot. Bring the pot to a boil then reduce the heat to low, cover the pot, and let it cook for 12 minutes.
• Remove the pot from the heat and let it rest, covered, for 10 minutes.
• Fluff the rice with a fork then serve topped with the cooked sliced garlic and some green onions.

GARLIC BUTTER RICE

Steps:

• Melt the butter or margarine in a 10" skillet over med-high heat.
• Add the rice and stir.
• Add the bouillon cube(s) and stir until softened or dissolved.
• I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
• Watch closely so that the rice does not start to brown.
• You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
• Add the water and stir.
• Cover with a lid and bring it to a boil.
• Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
• This comes out better if it is "slow cooked".
• Add the garlic and stir.
• Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
• There may still be some melted butter at the bottom of the skillet, but that is okay.
• Stir well and turn the burner off.
• Let the skillet sit on the burner until you are ready to serve the rice.

GARLIC BUTTER RICE AND VEGGIES

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, about 30 minutes. Refrigerator 8 hours to overnight.
• Melt butter in a large frying pan or wok over low heat. Add onion and garlic; cook until onion is soft, about 5 minutes. Add bacon and frozen vegetables; fry until bacon is cooked through, 7 to 10 minutes.
• Add cold rice and stir until rice is completely coated in butter. Season with salt and pepper and cook until heated through, about 5 minutes.

GARLIC BUTTER RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
• Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
• Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.