Best Garlic Butter Rice Rice Cooker Recipes
GARLIC BUTTER RICE
Garlic Butter Rice has so much flavor, it makes the perfect side to go with anything! All cooked in one pot, forget about plain rice!
Provided by Admin
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
- Stir in rice to coat with the garlic butter.
- Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
- Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
- Uncover and stir through fresh parsley.
- Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
- Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
- Garnish with some fresh chopped parsley.
Nutrition Facts : Calories 369 kcal, Carbohydrate 58 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Fiber 1 g, ServingSize 1 serving
GARLIC BUTTER RICE (RICE COOKER)
This is a wonderful side dish, and a rice cooker is used so you can concentrate on preparing the main dish, even better. I made this on 20 June 2018, perfect.
Provided by Adapted from an internet recipe.
Categories Side
Time 35m
Number Of Ingredients 6
Steps:
- Place the first 5 ingredients in your rice cooker and mix evenly. Add the water. Set the cooker to the Cook setting. (After this photo, then the rice was added and mix together.)
- When the cooker switches to Warm setting, fluff the rice with a spoon and taste, season with a pinch of salt if needed. Serve as a side with any main dish.
GARLIC BUTTER RICE (RICE COOKER)
This is one of my favorite seasoned rice dishes. Once everything is in the rice cooker, it is hands hand. The Thai family loves it when I make this as it is a nice change for them from seasoned rice.
Provided by Lee Thayer
Categories Rice Sides
Time 35m
Number Of Ingredients 6
Steps:
- 1. Place the first 5 ingredients in your rice cooker and mix evenly. Add the water. Set the cooker to the Cook setting. (After this photo, then the rice was added and mixed together.)
- 2. When the cooker switches to Warm setting, fluff the rice with a spoon and taste, season with just a pinch of salt if needed. Serve as a side with any main dish.
GARLIC BUTTER RICE
I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,
Provided by AuntWoofieWoof
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter or margarine in a 10" skillet over med-high heat.
- Add the rice and stir.
- Add the bouillon cube(s) and stir until softened or dissolved.
- I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
- Watch closely so that the rice does not start to brown.
- You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
- Add the water and stir.
- Cover with a lid and bring it to a boil.
- Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
- This comes out better if it is "slow cooked".
- Add the garlic and stir.
- Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
- There may still be some melted butter at the bottom of the skillet, but that is okay.
- Stir well and turn the burner off.
- Let the skillet sit on the burner until you are ready to serve the rice.
GARLIC RICE
Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.
Provided by Erik Ramirez
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
- Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
- Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
- When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)
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