Have some tonight, freeze some for later!
Its a rice side dish thats quick to make and literally goes with anything.
Any cuisine, any food jot down.
Lime Chickenserved with Garlic Rice andSautéed Spinachwith some cherry tomatoes.
Think of it likemashed potato.
Or the rice version of everybodys favouritegarlic bread!
Or an easier version offried rice.
Make it today and heat it up tomorrow, keep a stash in your freezer.
Its just as much at home on your dinner plate as it is as part of a big buffet.
Heres an example of what I mean a dinner plate withLime Chicken.
Lime Chickenserved with Garlic Rice andSautéed Spinachwith some cherry tomatoes.
But Garlic Rice is much faster to make!
Ingredients in garlic rice
So hard sell done.
Heres all you gotta make Garlic Rice!
Butter(unsalted) The cooking fat of choice, for lovely buttery flavour.
If you only have salted butter, skip the salt in the recipe.
Extra virgin olive oilmakes a lovely alternative to butter.
Garlic Garlic minced with a knife will saute better.
Jar garlic paste, however……dont talk to me about that stuff!
Sour, wet and barely resembles the flavour of real garlic!
Liquid chicken stock/broth OR water + stock powder This rice really is tastiest made with liquid chicken stock/broth.
However, as a cost effective alternative, stock powder plus water can be used.
Use whatever amount the jar specifies.
Usually its 1 teaspoon of powder plus 1 cup of water = 1 cup of liquid stock.
My favourite stock powders for this recipe:1.
Knorr Chinese chicken bouillon powder cleaner, less fake chicken flavour than Western ones3.
You know this is going to be good!
Rinsing isnotrequired for fluffy rice.
Most recipes get it wrong!Read more about why you dont need to rinse inHow to Cook Rice.
Prevent screen from sleeping
If you insist on rinsingthen reduce the stock by 1/4 cup to account for the waterlogged rice.
Else your rice will be overly soft and not as fluffy as it should be.
Sautethe garlic in half the butter for 30 seconds or until it turns light golden and smells amazing.
Coat ricein that awesome garlic butter until it becomes a little translucent, like we do with risotto!
Steam 15 minutes Add the stock and salt, turn up the heat and bring to a simmer.
Then cook for 15 minutes.
Rest 10 minutes Take a quick peek to ensure the water has been absorbed.
Then remove off the stove lid still on and rest for 10 minutes.
Butter and fluff Fluff the rice, then toss the butter in and fluff through until melted.
Optional parsley Also fluff the parsley through, if using.
Little green specks looks pretty but doesnt add anything for flavour, so its optional.
Then its ready to serve!
A clear lid saucepan is super useful for rice cooking because you might see whats going on!
ie Ensure water is simmering, can check to ensure the water has been absorbed without lifting the lid.
DO NOT STIR, DO NOT LIFT LID while the rice is cooking!
That is the surefire path to mushy, unevenly cooked rice.
DO NOT skip the resting time!
Also, the rice is wet.
There is no shortcut for this!
The most versatile recipe Ive ever shared?
This really may be the most universal recipe Ive ever shared.
Make this tonight and freeze some for later.
I hope you love it as much as I do.
And use it Forever!
Everybody reports to CEO Dozer!
