I discovered this recipe when trying to stretch leftover rice one winter night and it instantly became a staple for easy dinners and potlucks. I made this on a whim while hosting last-minute guests and everyone asked for seconds and the recipe.
Ingredients
- Unsalted butter: For that rich buttery base use real butter for the best flavor
- Long grain white rice: Ensures tender fluffy results look for grains that are white and unbroken
- Water: Ensures the rice cooks evenly and absorbs the flavors filtered if possible
- Chicken better than bouillon base: Adds a savory backbone try to find the reduced sodium version for more control
- Fresh garlic cloves, minced: For punchy aroma and taste always choose firm plump cloves
Instructions
- Melt the Butter:
- Add the unsalted butter to a large skillet and allow it to melt fully over medium heat. You want it foamy but not browned so watch closely.
- Toast the Rice:
- Add the rice right into the melted butter and stir it gently for about two minutes until it turns a light golden color and smells nutty. This brings out the best texture and prevents sogginess.
- Dissolve Bouillon:
- Pour in the water and spoon in the bouillon base. Stir thoroughly so the bouillon dissolves and mixes into the liquid before any other ingredients go in. This makes every bite flavorful.
- Add Garlic:
- Scatter in the minced garlic and gently stir to coat every grain and distribute that wonderful aroma.
- Simmer and Steam:
- Cover the skillet tightly and turn the heat to low once the mixture begins to boil. Let it cook undisturbed for fifteen to twenty minutes. The rice should be just tender and any extra liquid absorbed.
- Fluff and Serve:
- Lift the lid give everything a big stir and fluff with a fork so the grains separate. Serve up while piping hot.
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