Garlic Rice |
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| Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain. Have some tonight, freeze some for later! |
Ingredients|
| 50 - 75g/ 4 - 5 tbsp unsalted butter, divided |
| 5 garlic cloves, finely minced |
| 2 cups white rice (uncooked) |
| 3 cups chicken stock |
| ¾ tsp cooking salt |
| 1 tbsp parsley , finely chopped, plus extra for garnish |
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Method|
| Sauté garlic - Melt half the butter in a large saucepan over medium high heat. Once foamy, add the garlic and cook for 30 seconds until it turns light golden. |
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| Coat rice - Add the rice and stir for 30 seconds or until the grains turn translucent. |
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| Simmer - Add stock and salt. Turn heat up to high, then once the water starts bubbling, put the lid on and immediately turn the stove down to low. |
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| Cook 15 minutes - No stirring, don't lift the lid. |
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| Rest 10 minutes - Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes. |
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| Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble into serving dish. Sprinkle with extra parsley then serve! |
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Notes: |
| Scaling down: don't go below 1 cup of uncooked rice, it's hard to cook less. Use a smaller saucepan and 12 minutes cook time with lid on. Scaling up: Don't exceed 4 cups of rice for a single batch (hard to cook evenly). Use a large pot, and expect to cook for longer (~ 20 min). |
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| Rinsing is not the secret to fluffy rice, the correct liquid to rice ratio is (1½ cups liquid: 1 cup rice). However, you should rinse if you are concerned about rice cleanliness (if you buy in packs at grocery stores, you shouldn't be) or if you just can't break the habit. But if you do, you MUST reduce the stock by ¼ cup, to account for the water logged in the rice. If you don't, your rice will end up overly soft and slightly mushy. |
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| Keeps for 2 days in the fridge. Reheat in the microwave. Or, freezer for 3 months. |