Garlic Butter Rice
Servings: 6 servings (3 cups total)
Calories: 193cal
Equipment
Ingredients
- 4 Tablespoons unsalted butter
- 2 ½ Tablespoons minced garlic jarred, or about 6-8 cloves minced
- 1 cup uncooked white rice long grain, basmati, or jasmine
- 1 Tablespoon garlic salt
- 1 Tablespoon vegetable base
- 2 cups water
Instructions
- Melt butter in skillet over medium-high heat, add garlic and saute 1-2 minutes until fragrant.
- Add rice and stir to combine.
- Sprinkle the garlic salt over the rice.
- Add the vegetable base and stir until combined.
- Finally, add the water and stir.
- Turn heat down to the lowest setting. Cover and cook for 15-20 minutes, stirring occasionally, until water is almost absorbed and rice is tender. Remove from heat and cover, fluffing after 3-4 minutes.
Notes
- Long grain rice such as Basmati or Jasmine rice is great for this recipe. You can also use long grain brown rice.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead. Furthermore, you can substitute the vegetable base with beef or chicken, it all comes down to preference and what you are serving it with.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 193cal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1589mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.3mg
