Butter Garlic Rice


  • 6-8 cloves garlic very finely sliced
  • 2-3 tablespoons vegetable oil or canola, grapeseed or other neutral flavoured oil
  • 2 ½ teaspoons garlic minced
  • 4 tablespoons butter salted or unsalted, divided
  • 1 ½ cups white rice medium or long grain is best (raw)
  • 2 ½ cups chicken broth
  • ¼-½ cup scallions finely sliced
  • salt
  • white pepper


  • Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.
  • Pour out excess oil then return to the stove.
  • Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
  • Add rice, stir to coat in garlic butter.
  • Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low.
  • Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
  • Remove from stove but leave lid on. Rest for 10 minutes.
  • Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish as per photos. Sprinkle with crispy garlic, salt, and pepper. Serve.

Credits: Spend with Pennies

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