Ingredients
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1/3
-
1/2
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1 - 2
-
1 1/2
-
2 - 3
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-
-
-
-
-
-
-
-
-
Directions
Garlic Butter Rice,I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don’t always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it’s cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,,I made this to accompany seared lemon garlic butter scallops. Recipe is very flavorful and complimentary to seafood dish. Very quick & easy. Definitely will be added to our favorites.,i found this recipe and I made this and anyone who’s ever had it say it’s amazing! very light and bursting with flavor
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Steps
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1
Done
|
Melt the Butter or Margarine in a 10" Skillet Over Med-High Heat. |
|
2
Done
|
Add the Rice and Stir. |
|
3
Done
|
Add the Bouillon Cube(s) and Stir Until Softened or Dissolved. |
|
4
Done
|
use a Spoon and Break the Bouillon Cube(s) Apart While It Is Dissolving So That It Dissolves Faster. |
|
5
Done
|
Watch Closely So That the Rice Does not Start to Brown. |
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6
Done
|
You Might Need to Lower the Heat If the Rice Starts to Brown or Appears to Be Cooking Too Fast. |
|
7
Done
|
Add the Water and Stir. |
|
8
Done
|
Cover With a Lid and Bring It to a Boil. |
|
9
Done
|
Lower the Heat to Med to Med-Low and Cook For 10 Minutes or Until Rice Is Almost Tender and a Lot, but not All, of the Water/Butter Mixture Has Been Absorbed. |
|
10
Done
|
This Comes Out Better If It Is "slow Cooked". |
