2 ½cupslow-sodium chicken stockor vegetable stock, 600 ml (Note 4)
fine sea salt and ground black pepperNote 5
3sprigs of fresh parsley
Saute garlic: Melt ½ of the butter in a medium-sized pot. Grate the garlic and add ¾ of it to the pan. Saute until it starts to get golden, about 1 minute, stirring constantly.
Cook rice: Add rice and stir to coat it with the butter. Add stock and mix. Cover, bring to a boil, turn the heat down to low and simmer for about 10-15 minutes or until almost done. It would be best if you aimed to cook the rice 5 minutes less than instructed on the package, so make sure to check the cooking instructions there.
Finish: Turn the heat off but leave the pan on the burner. Add the remaining butter and grated garlic, a little salt, and pepper. Stir well, put the lid back on and let the rice stand for 5 minutes until all the liquid has been absorbed and the rice is tender.
Serve: Stir in the chopped parsley and adjust the taste with more salt and pepper if necessary. Fluff the rice with a fork and serve.
Salted or unsalted butter but adjust the salt you need accordingly. I always use unsalted.
I make this dish with Basmati, Jasmine, or plain medium or long-grain white rice. If using brown rice, the cooking time will be longer.
Check the package instructions to know exactly how long you need to cook the rice; it differs from sort to sort.
Try to use low-sodium stock and adjust the amount of salt you need accordingly. Stock cubes are fine as well.
You should add salt to taste; how much you need will depend on the butter you use (salted or unsalted), the stock, and the salt itself.