Rice is one of those kitchen workhorses that can tuck into almost any meal—but why settle for plain when you can turn a simple pot of rice into something extraordinary? This Creamy Garlic Butter Rice elevates long-grain white rice with a rich blend of butter, garlic, and aromatics, all simmered in savory chicken broth. The result is tender, flavorful grains that pair beautifully with everything from roast chicken to sautéed vegetables or grilled steak.
I first discovered this technique on a weeknight when I wanted a side that felt special but didn’t require a lot of fuss. The key steps—browning garlic and shallot in butter, toasting the rice, and slowly steaming it in broth—add layers of flavor without adding complexity. After letting it rest off heat for a few minutes, you’re left with rice that’s as fluffy as it is fragrant. A final sprinkle of fresh parsley brightens the dish and rounds out the buttery aroma.
Whether you’re looking for a dinner side that stands out or a base for a one-bowl rice bowl, this recipe delivers. In Part 1, we’ll cover gathering ingredients, prepping your pan, and walking through the initial cooking steps—melting butter, sautéing aromatics, and toasting the rice. Part 2 will guide you through simmering, steaming, and finishing touches that make this rice irresistibly creamy.
Ingredients
- 1 cup (190 g) long-grain white rice, rinsed and drained
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic, minced
- 1 small shallot or ¼ cup (40 g) yellow onion, finely chopped
- 2 cups (480 ml) low-sodium chicken broth
- ¼ tsp salt, or to taste
- ⅛ tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, for garnish
Tip: Rinsing the rice until the water runs clear removes excess starch and prevents clumping, ensuring each grain stays separate and fluffy.
STEPS
- Melt the Butter
Place a medium saucepan over medium heat and add the 2 tablespoons of butter. Let it melt completely, swirling the pan occasionally so the butter coats the bottom evenly. This melted butter forms the flavor foundation for the entire dish.
- Sauté the Aromatics
Once the butter is hot and slightly foaming, add the minced garlic and finely chopped shallot or onion. Stir constantly for 1–2 minutes, until the garlic releases its aroma and the shallot or onion turns translucent. Be careful not to let the garlic brown, as it can develop a bitter edge if overcooked.
- Toast the Rice
Add the rinsed and drained rice to the pan. Stir continuously for 2–3 minutes, ensuring each grain becomes coated in the garlic-butter mixture. You’ll notice the rice develop a faintly nutty scent and take on a lightly toasted hue—this step helps the rice absorb the broth more evenly and boosts its overall flavor.
Simmering, Steaming, and Finishing Touches
Having toasted your rice in fragrant garlic butter, the next phase transforms those golden grains into a creamy, deeply flavored side. Follow these final steps to absorb the rich broth, steam to fluffy perfection, and add a fresh garnish that brightens every spoonful.
STEPS
- Add the Broth
Pour in the 2 cups of chicken broth and season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Stir once to combine, scraping up any browned bits from the bottom of the pan. Those caramelized nuggets carry concentrated flavor into the cooking liquid.
- Bring to a Simmer
Increase the heat to high and bring the liquid to a gentle simmer. You should see small bubbles breaking the surface—but not a rolling boil. This controlled heat helps the rice cook evenly without scorching the pan. - Cover and Cook
Once simmering, reduce the heat to low. Cover the saucepan with a tight-fitting lid and cook undisturbed for 15–18 minutes. Resist the urge to lift the lid—this traps steam and allows the rice to absorb all the liquid, resulting in tender, perfectly cooked grains. - Rest Off Heat
After the cooking time, turn off the heat but leave the lid in place. Let the rice rest for 5 minutes. During this final steam, any remaining moisture distributes uniformly, and the texture becomes light and fluffy. - Fluff & Garnish
Remove the lid and use a fork to gently fluff the rice. This separates the grains without crushing them. Transfer the rice to a serving bowl or platter, then sprinkle the 2 tablespoons of chopped fresh parsley over the top. The bright herb adds a pop of color and a hint of freshness that balances the rich garlic butter.
Helpful Tips
- Broth Variations: For deeper flavor, swap half the chicken broth with low-sodium vegetable broth or white wine.
- Butter Swap: Use a garlic-infused compound butter or stir in a tablespoon of cream cheese at the end for extra richness.
- Herb Options: In place of parsley, try chopped chives, tarragon, or a sprinkle of dried oregano for an Italian twist.
- One-Pot Convenience: If you’re short on cookware, this rice can be made in a well-seasoned cast-iron pan—just follow the same steps and maintain a snug lid to trap steam.
- Make-Ahead: Cook the rice through Step 6, then cool and refrigerate. Reheat gently with a splash of broth or water, fluff, and garnish before serving.
FAQs and Conclusion
Q1: Can I use brown rice instead of white rice?
Yes. Brown rice requires a longer cooking time—usually 35–40 minutes covered on low heat after simmering—plus an additional 5–10 minutes resting off heat. You may need to add a splash more broth if it absorbs too quickly.
Q2: My rice turned out gummy—what went wrong?
Overstirring during cooking can release excess starch. Be sure to stir only when adding the broth, then cover and cook undisturbed. Also, confirm your rice was fully rinsed to remove surface starch.
Q3: Can I make this dairy-free?
Substitute the butter with olive oil or a plant-based spread. The rice will still be richly flavored thanks to the garlic and aromatics—no cream or milk needed.
Q4: How do I adjust seasoning for less sodium?
Use a low-sodium or homemade broth, and reduce added salt to ⅛ teaspoon (or omit entirely). Rely on fresh parsley and a squeeze of lemon juice at the end to brighten the rice.
Q5: What can I serve with this garlic butter rice?
This rice complements grilled or roasted proteins—chicken, fish, steak—or vegetarian mains like sautéed mushrooms, roasted vegetables, or a hearty bean stew.
Conclusion
This Creamy Garlic Butter Rice turns pantry staples into an elegant side with minimal effort. By toasting the rice in garlic-infused butter and letting it steam gently in savory broth, you get perfectly tender, deeply flavored grains every time. A brief off-heat rest and a sprinkle of fresh parsley finish the dish with a light, herbaceous note. Whether it’s a weeknight accompaniment or the base for a rice bowl, this rice recipe becomes an instant favorite—simple, versatile, and impossible to resist.
Description
This luscious, garlicky rice side dish features tender long-grain rice simmered in a rich butter-and-cream sauce, then finished with Parmesan and fresh herbs. It’s the perfect accompaniment to grilled meats, roasted vegetables, or weeknight skillet meals—and comes together in about 25 minutes!
1 cup long-grain white rice (e.g., jasmine or basmati), rinsed
2 tbsp unsalted butter, divided
4 garlic cloves, minced
1 small shallot or ¼ cup yellow onion, finely diced
1¼ cups low-sodium chicken broth (or vegetable broth)
½ cup heavy cream (or half-and-half)
⅓ cup freshly grated Parmesan cheese
Salt & freshly ground black pepper, to taste
2 tbsp chopped fresh parsley or chives, for garnish
1️⃣ Sauté aromatics:
In a medium saucepan over medium heat, melt 1 tbsp butter. Add the shallot (or onion) and sauté 2–3 minutes until translucent. Stir in the minced garlic and cook 30 seconds, until fragrant—don’t let it brown.
2️⃣ Toast the rice:
Add the rinsed rice to the pan. Stir to coat each grain in the butter-and-garlic mixture, and cook 1–2 minutes, until the edges of the rice turn slightly translucent.
3️⃣ Simmer:
Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer 15 minutes—avoid lifting the lid.
4️⃣ Finish with cream & cheese:
Remove the lid and stir in the heavy cream and remaining 1 tbsp butter. Sprinkle in the grated Parmesan; stir until the cheese melts and the rice becomes creamy. If it seems too thick, add a splash more broth or cream.
5️⃣ Season & rest:
Taste and season with salt and pepper as needed. Cover and let the rice rest off heat for 3–5 minutes to absorb any excess liquid.
6️⃣ Garnish & serve:
Fluff the rice gently with a fork. Transfer to a serving bowl and sprinkle with chopped parsley or chives.
Notes
Rice Variations: Substitute basmati, jasmine, or even short-grain rice; adjust liquid slightly if needed.
Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream and omit Parmesan.
Add-Ins: Stir in cooked peas, sautéed mushrooms, or crispy bacon bits at the end for extra flavor and texture.
Herb Twist: Swap parsley for fresh thyme or tarragon for a different herbal note.
Make-Ahead: Cook rice through step 3, cool, and refrigerate up to 1 day. Reheat with cream and butter just before serving.
- Prep Time: 5 min
- Cook Time: 20 min