GARLIC BUTTER RICE (YOU'll NEVER WANT REGULAR RICE AGAIN!) | SAM THE COOKING GUY

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can be lower in sodium and calories.

Add 2 tablespoons of butter to a pot on heat.

Add 1/3 cup of diced yellow onion and sauté until it starts to soften, about 3 minutes.

Add 2 tablespoons of minced garlic and sauté for 30-45 seconds until just beginning to turn light brown.

Add 2 cups of jasmine rice and mix well to coat the rice with the butter, garlic, and onion.

Pour in 3 cups of chicken broth and bring to a simmer.

Reduce heat to low, cover, and cook for 15-17 minutes until all the broth evaporates.

Let the rice rest for 6-7 minutes after cooking.

While the rice is resting, chop 2 heads of garlic, removing the butt piece from each clove.

Heat 1 cup of neutral oil in a small pan to about 275°F.

Add the chopped garlic to the oil and cook until light brown, then remove from heat.

Strain the garlic and place it on a baking sheet lined with paper towel, sprinkle with salt, and let it dry.

Mix in a couple of tablespoons of butter into the cooked rice, along with parsley, salt, and black pepper to taste.

Serve the rice topped with the crispy garlic chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens