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platter with garlic butter rice with a spoon in it.

Simple Buttered Rice with Garlic

This buttered rice with garlic is probably the simplest and most delicious way of cooking rice as a side dish: just 5 simple ingredients and about 20 minutes of cooking time.
Course Side Dishes
Cuisine American
Diet Vegetarian
Prep Time 2 minutes
Cook Time 20 minutes
Servings 4
Calories 413kcal
Author Adina


  • 5 tablespoons butter divided, 75 g/ 2.6 oz (Note 1)
  • 4 garlic cloves divided
  • 1 ½ cup rice 300 g Notes 2,3
  • 2 ½ cups low-sodium chicken stock or vegetable stock, 600 ml (Note 4)
  • fine sea salt and ground black pepper Note 5
  • 3 sprigs 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.


  1. Salted or unsalted butter but adjust the salt you need accordingly. I always use unsalted.
  2. 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.
  3. Check the package instructions to know exactly how long you need to cook the rice; it differs from sort to sort.
  4. Try to use low-sodium stock and adjust the amount of salt you need accordingly. Stock cubes are fine as well.
  5. 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.


Calories: 413kcal | Carbohydrates: 59g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 765mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg