Sometimes the simplest things are the best things. This Garlic Butter Rice is proof of that. It's literally just rice, butter, garlic, and parsley—ingredients you probably already have—but somehow it tastes like something you'd order at a nice restaurant.
I started making this when I got tired of serving plain, boring rice as a side dish. Don't get me wrong, plain rice has its place, but when you can make it this flavorful with barely any extra effort? Why wouldn't you? The garlic butter situation takes regular rice from "meh" to "can I have more of that rice?" in about two minutes of extra work.
Now this is my default rice recipe. It pairs with literally everything, makes your kitchen smell amazing, and always gets compliments. Plus, it's one of those recipes that makes you look like you know what you're doing in the kitchen, even if you're just winging it.
Stupid simple to make. If you can boil water and mince garlic, you can make this. There's no complicated technique or fancy equipment needed.
Ready in 20 minutes. From start to finish, you're looking at about 20 minutes. That's faster than ordering takeout and infinitely better.
Goes with absolutely everything. Chicken, steak, fish, pork, vegetables—this rice is the ultimate team player. It never competes, it only complements.
Uses ingredients you already have. Rice, butter, garlic, parsley. That's it. No hunting down specialty ingredients or making a special trip to the store.
Makes your kitchen smell incredible. Garlic and butter cooking together is basically aromatherapy. Your whole house will smell like an Italian restaurant.
Elevates any meal. There's something about buttery, garlicky rice that makes even the simplest dinner feel special and put-together.
Rice: Long-grain white rice works best here. Jasmine rice is my favorite because it's naturally aromatic and fluffy. Basmati is also excellent. Avoid short-grain or sticky rice—you want the grains to stay separate.
Butter: Real butter is non-negotiable here. The butter is literally in the name of the dish. Don't try to sub it with oil or margarine. The rich, creamy flavor of butter is what makes this rice special.
Garlic: Fresh garlic is crucial. Don't use garlic powder or pre-minced jarred garlic. You need that fresh, pungent garlic flavor that mellows as it cooks in the butter. Four cloves might seem like a lot, but trust me on this.
Liquid: Water works fine, but chicken broth (or vegetable broth if you're keeping it vegetarian) adds another layer of flavor. I usually go with broth because why not make it even better?
Parsley: Fresh parsley isn't just for looks—it adds a fresh, bright flavor that cuts through the richness of the butter. Don't skip it. Dried parsley is sad and won't give you the same effect.
Put your rice in a fine-mesh strainer and rinse it under cold water, swishing it around with your hand. Keep rinsing until the water runs clear instead of cloudy. This removes excess starch and helps keep your rice fluffy instead of sticky. Takes about a minute. Don't skip this step—it makes a difference.
Heat a medium saucepan with a tight-fitting lid over medium heat. Add the butter and let it melt completely. Once it's melted and starting to bubble slightly, add the minced garlic. Cook the garlic in the butter for about 1-2 minutes, stirring constantly. You want it fragrant and just starting to turn golden, not brown. If it browns, it gets bitter. This is where your kitchen starts smelling amazing.
Add your rinsed and drained rice to the pot with the garlic butter. Stir everything together for about a minute, making sure every grain of rice gets coated in that garlicky butter. The rice will start to smell nutty and look slightly translucent at the edges. This toasting step adds depth of flavor.
Pour in your water or broth and add the salt and pepper. Give it a good stir to make sure nothing's sticking to the bottom and the seasonings are distributed. Bring everything to a boil over medium-high heat.
Once it's boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer undisturbed for 15-18 minutes. Here's the hard part: don't lift the lid. Seriously, just leave it alone. Every time you peek, you release steam that the rice needs to cook properly.
After 15-18 minutes, turn off the heat but leave the lid on. Let the rice rest for 5 minutes. This allows any remaining moisture to be absorbed and helps the rice finish cooking perfectly. After the resting time, remove the lid and fluff the rice with a fork (not a spoon—a fork separates the grains better). Stir in the fresh parsley. If you're using lemon juice, add a squeeze now. Taste and adjust seasoning if needed.
Pro tip: If you want extra garlic butter flavor, add an extra tablespoon of butter right before serving and stir it in. It melts into the hot rice and takes it over the top.
This rice is incredibly versatile. Here are some of my favorite ways to serve it:
With grilled chicken – This is a classic pairing. The simple, buttery rice complements grilled chicken perfectly without competing with it.
Alongside fish – Especially good with salmon, tilapia, or any white fish. The garlic butter flavors work beautifully with seafood.
Under stir-fry – Use this as a base for your favorite stir-fry instead of plain rice. The extra flavor makes everything better.
With roasted vegetables – Keep it simple and healthy with some roasted broccoli, carrots, or asparagus on the side.
As a base for curry – The buttery, garlicky rice is amazing with Indian or Thai curry spooned over it.
With grilled shrimp – Garlic butter rice with garlic butter shrimp? Yes please. It's garlic butter heaven.
Stuffed into peppers – Use this rice as a filling for stuffed bell peppers. The extra flavor means you need less seasoning in the filling.
Let the rice cool to room temperature, then transfer it to an airtight container. It'll keep in the fridge for 4-5 days. The butter will solidify in the fridge, but don't worry—it'll melt and redistribute when you reheat.
The easiest way to reheat is in the microwave. Put the rice in a microwave-safe bowl, sprinkle a tablespoon or two of water over it (this adds back moisture), cover with a damp paper towel, and microwave for 1-2 minutes, stirring halfway through.
You can also reheat on the stovetop in a pan over medium-low heat. Add a splash of water or broth and a little extra butter if you want, stirring frequently until heated through.
This rice freezes well for up to 3 months. Let it cool completely, then portion into freezer bags or containers. Squeeze out as much air as possible. To reheat from frozen, you can thaw it in the fridge overnight and reheat as directed, or microwave straight from frozen with a bit of extra water and time.
Make a big batch at the beginning of the week and portion it out for easy meals. It reheats beautifully and saves you so much time on busy weeknights.
Here's the thing about this Garlic Butter Rice—it's almost embarrassingly easy, but people always love it. I've served it at dinner parties, brought it to potlucks, and made it for regular Tuesday night dinners, and the reaction is always the same. People want the recipe.
What I love most is that it takes something as basic as rice—something that usually just fades into the background of a meal—and makes it a star player. It's still simple enough that it won't overshadow your main dish, but it's flavorful enough that people actually notice and appreciate it.
Plus, once you master this technique of toasting rice in butter before cooking it, you can apply it to all kinds of rice dishes. It's one of those fundamental cooking skills that elevates everything.
Make this rice. Your future self will thank you for having such an easy, reliable side dish in your rotation.
Happy cooking!
— Kip
This Garlic Butter Rice takes plain white rice and transforms it into something absolutely crave-worthy with just a few simple ingredients—butter, fresh garlic, and parsley. It's fluffy, fragrant, and ridiculously delicious. Ready in just 20 minutes, this is the kind of side dish that makes people ask for seconds (and thirds). Perfect for busy weeknights when you need something quick but don't want to sacrifice flavor.