Fried Garlic Butter Rice
Buttery rice cooked in chicken broth and topped with golden fried garlic and green onions.
Equipment
- Medium saucepan with lid
- Small skillet
- Slotted spoon
Ingredients
- 1 cup long grain white rice rinsed
- 2 tbsp unsalted butter
- 4 cloves garlic minced and sliced
- 2 cups chicken broth
- 2 tbsp crispy fried garlic for topping
- 2 green onions sliced
- 1 tbsp unsalted butter stirred in at the end
Instructions
- Fry. Fry 4 cloves sliced garlic in 2 tablespoons butter until golden and set aside.
- Toast. Stir 1 cup rice in the butter for 2 minutes.
- Simmer. Add 2 cups broth, cover, and cook on low for 18 minutes.
- Rest. Rest for 5 minutes and stir in 1 tablespoon butter.
- Top. Top with 2 tablespoons fried garlic and 2 green onions.
Notes
Substitutions: Use olive oil for part of the butter.
Tips: Fry the garlic gently so it does not burn.
Storage: Refrigerate within one hour for up to four days.
Nutrition is calculated per serving.