Description
A rich and savory side dish where tender long-grain rice is bathed in melted butter, infused with garlic and boosted by chicken bouillon for a deep, comforting flavor. Ideal alongside roasted meats, grilled vegetables or as a base for a simple skillet meal.
Ingredients
¼ cup (½ stick) unsalted butter
½ cup long-grain white rice (not instant)
1½ cups water
2 teaspoons chicken bouillon base (such as Better Than Bouillon)
4 garlic cloves, minced
Instructions
In a large skillet over medium heat, melt the butter until it begins to foam. Add the rice and stir continuously for about two minutes, until each grain is lightly coated and turns a pale golden color.
Pour in the water, then add the chicken bouillon base, stirring until it has fully dissolved into the liquid. Stir in the minced garlic so it’s evenly distributed throughout the skillet.
Increase heat to bring the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice simmer undisturbed for 15 to 20 minutes, until all the liquid has been absorbed and the rice is tender.
Remove from heat and let stand, covered, for five minutes. Fluff with a fork before serving to separate the grains and release any remaining steam.
Notes
For a vegetarian version, substitute vegetable bouillon or use 1½ cups low-sodium vegetable broth in place of water and bouillon. A handful of chopped parsley or scallions stirred in just before serving adds a bright, fresh finish. Leftovers reheat well; add a splash of water or broth when warming to restore moisture. If you’d like a nuttier taste, toast the rice in the butter for an extra minute before adding the liquid.