Best Garlic Butter Rice Rice Cooker Recipes

GARLIC BUTTER RICE (RICE COOKER)

Garlic Butter Rice (Rice Cooker) image

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

Time 35m

Number Of Ingredients 6

Ingredients

1 c dry jasmine rice, rinsed
2-3 clove garlic, smashed and minced
1 Tbsp unsalted butter, room temp
1/2 tsp salt
1/4 tsp ground turmeric
1 3/4 c water

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 CASSEROLE

Garlic Butter Rice Casserole image

This is a very tasty garlic butter rice that can go with chicken or beef. You'll love the garlic flavor.

Provided by Dukey

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup unsalted butter
1 cup uncooked long grain rice
3 cloves garlic, diced
1 teaspoon salt
2 cubes chicken bouillon
2 cups boiling water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 38.3 g, Cholesterol 61.3 mg, Fat 23.4 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 14.7 g, Sodium 1166.7 mg, Sugar 0.1 g

GARLIC BUTTER RICE

Garlic Butter Rice image

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

Ingredients

1/3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine)
1/2 cup white rice (or jasmine)
1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
1 1/2 cups water or 1 1/2 cups chicken broth
2 -3 tablespoons chopped garlic (or minced)

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.