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Garlic rice is one of my favorite easy side dishes. In fact, I never make plain rice anymore because this is too good and just as simple. The crunchy roasted garlic is comforting, flavorful, and pairs well with anything. I use both grated and sliced garlic for double the flavor, plus a little butter and broth to keep things fluffy and rich. I promise this will become your new favorite way to make rice.
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Pin ItThis recipe is all about that double garlic punch. I used both crispy garlic chips on top and grated garlic cooked right into the rice, which adds layers of rich, savory flavor you don’t usually get in a simple side of rice. The garlic chips give it a little crunch, and it all comes together in one pot without much effort. It’s the kind of easy weeknight side I can throw together last-minute but still feel proud serving to guests.
Tips for Beginners
- Rinse the rice. Rinsing rice with cold water washes away surface starch that can make the grains clump together as they cook. Taking this quick extra step helps the rice stay light, fluffy, and perfectly separate.
- Toast it for more flavor. Toasting the rice in butter before adding the liquid brings out a subtle nutty flavor and coats each grain in fat, which helps keep them separate as they cook. It also builds a deeper, more complex flavor base for the garlic to shine.
- Stir and scrape. To prevent sticking, be sure to give everything a good stir before covering the pot. Especially scraping the bottom, so nothing clings and burns. Keep the heat on low during simmering. Too much heat can quickly scorch the rice and dry it out.
- Make fluffier rice. Placing a clean kitchen towel under the lid while the rice steams traps excess moisture and prevents condensation from dripping back onto the rice. This simple trick results in a drier, fluffier texture with no soggy spots.
Garlic Rice
Ingredients
- 6 large cloves garlic divided
- 6 tbsp unsalted butter use olive oil or vegan butter
- 2 cups long-grain white rice rinsed well with cold water
- 2½ cups low-sodium chicken broth
- 1 tsp salt
- chopped fresh parsley or chives optional for garnish
Video
Instructions
- Start by prepping your garlic: slice 4 cloves thinly and grate the remaining two into a paste.6 large cloves garlic
- Melt the butter in a medium saucepan over medium heat. Once melted, add in the sliced garlic. Cook, stirring occasionally until the garlic is golden brown. Use a slotted spoon to transfer the garlic chips to a paper-towel lined plate.6 tbsp unsalted butter
- To the same pot, add in the rice and cook, stirring until the rice smells toasty and is coated in the butter. Stir in the grated garlic and cook, stirring, for another 20-30 seconds.2 cups long-grain white rice
- Stir in the chicken broth and salt. Bring the pot to a simmer, cover, and simmer for 12-15 minutes or until the liquid is absorbed.2½ cups low-sodium chicken broth, 1 tsp salt
- Remove from the heat, place a clean towel over the pot, then the lid. Let sit for 10 minutes.
- Fluff the rice with a fork and serve with the reserved garlic chips and parsley.chopped fresh parsley or chives
Becky’s Tips
- If you’re using brown rice, increase the broth to 3 cups and simmer for 40–45 minutes.
- Taste your broth first—if it’s on the saltier side, dial back the added salt in the recipe to avoid over-seasoning. You can always sprinkle in more at the end if needed.
- You can bump it up by adding a pinch of garlic powder when toasting the rice or by stirring in an extra clove of freshly grated garlic just before simmering. It deepens the flavor without overpowering the dish.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Garlic Rice Step by Step
Gather all the ingredients together.
Prep the garlic: Peel 6 cloves of garlic. Thinly slice 4 cloves and grate the remaining 2 into a paste.
Crisp the garlic chips: In a medium saucepan, melt 6 tbsp butter over medium heat. Add the sliced garlic and cook, stirring occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
Toast the rice: To the same pan with garlic butter, add 2 cups rinsed white rice. Stir constantly for 2–3 minutes until rice smells toasty.
Add garlic, broth, and simmer: Stir in the grated garlic and cook for 20–30 seconds until fragrant. Add 2½ cups low-sodium chicken broth and 1 tsp salt.
Bring to a boil: Bring to a boil, then cover and reduce to a simmer. Cook for 12–15 minutes until liquid is absorbed.
Rest and fluff: Remove from heat. Drape a clean kitchen towel under the lid and let rest for 10 minutes to finish steaming. Fluff with a fork.
Garnish and serve: Top with reserved garlic chips and chopped parsley or chives before serving.
How to Store and Reheat
Store any leftover garlic rice in an airtight container in the fridge for up to 4 days. For longer storage, let the rice cool completely, then transfer it to a zip-top freezer bag, flatten it out to save space, and freeze for up to 2 months—don’t forget to label it with the date. When you’re ready to enjoy it again, reheat gently in a skillet with a splash of broth or water to bring back the moisture, or microwave it covered until heated through.
Recipe Variations
This garlic rice is easy to customize with whatever you have on hand. Here are some of my favorite ways to switch it up:
- Add veggies: Stir in chopped spinach or peas at the end for a pop of color and an extra serving of veggies.
- Brighten it up: Add lemon zest just before serving to brighten the flavor and balance the richness of the butter and garlic.
- Sprinkle with grated Parmesan: for a garlicky, cheesy twist that pairs well with grilled meats or roasted veggies.
- Swap the chicken broth for coconut milk: to create a creamy, slightly sweet version that works beautifully with Thai- or Indian-inspired dishes.
Serving Suggestions
This garlic rice is one of those side dishes that makes any meal feel a little more special. I love serving it alongside grilled or roasted chicken, in salmon bowls, or even with teriyaki tofu. It’s also perfect with stir-fried veggies or pork chops when I want something hearty but still easy. And if you have leftovers, don’t let them go to waste. Toss the rice into a hot pan the next day with scrambled eggs and whatever veggies you have on hand for a quick homemade fried rice.
