Garlic Butter Rice

This is simple rice with way more flavor than plain white rice – the garlic and butter make it taste like restaurant rice pilaf. I make this when I want something that goes with everything but isn’t boring.

June Arthurs
January 30, 2026
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Ingredients (~8 servings)

  • 2 cups dry long grain white rice (or jasmine rice, rinsed and drained)
  • 1/3 cup finely chopped yellow onion
  • 2 Tbsp minced garlic
  • 3 3/4 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 5 Tbsp unsalted butter, cut into pieces and divided
  • 1 Tbsp minced fresh parsley (optional)

Sauté the Aromatics

Melt 1 Tbsp butter in a large saucepan over medium heat.

Add the onion and sauté until it starts to deepen in color, about 3 minutes. The onion should soften and turn slightly golden but not brown.

Add the garlic and sauté until fragrant and just barely starting to deepen in color – about 1 minute. Don’t let it brown or it’ll taste bitter.

Add Broth and Rice

Pour in the chicken broth and season with salt and pepper to taste. Bring to a boil.

Add the rice and stir once to distribute evenly. Cover with a tight-fitting lid and reduce heat to low.

Let simmer until the liquid has been absorbed, about 15-18 minutes. Don’t lift the lid during this time.

Rest and Finish

Remove from heat and let rest 5-10 minutes with the lid still on. This allows the rice to steam and finish cooking.

Add the remaining 4 Tbsp butter and toss with a fork to fluff the rice and distribute the butter.

Serve warm garnished with parsley if you’re using it.

Garlic Butter Rice

This is simple rice with way more flavor than plain white rice – the garlic and butter make it taste like restaurant rice pilaf. I make this when I want something that goes with everything but isn’t boring.
prep time10 minutes
cook time25 minutes
total time35 minutes
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Ingredients

Ingredients (~8 servings)

  • 2 cups dry long grain white rice, or jasmine rice, rinsed and drained
  • 1/3 cup finely chopped yellow onion
  • 2 Tbsp minced garlic
  • 3 3/4 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 5 Tbsp unsalted butter, cut into pieces and divided
  • 1 Tbsp minced fresh parsley, optional

Instructions

  • Melt 1 Tbsp butter in saucepan over medium heat. Sauté onion until golden, about 3 minutes.
  • Add garlic and sauté 1 minute until fragrant.
  • Pour in chicken broth, season with salt and pepper. Bring to boil.
  • Add rice, stir, cover, and reduce heat to low. Simmer 15-18 minutes without lifting lid.
  • Remove from heat, let rest 5-10 minutes covered.
  • Add remaining 4 Tbsp butter, fluff with fork.
  • Garnish with parsley if desired and serve warm.

Notes

Use long grain white or jasmine rice. Do not stir during simmering.