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.
BUTTER FRIED RICE
Quick and easy rice dish
Provided by nrupas
Time 10m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook rice.
- Melt the butter in a wok. Add a little oil to prevent it from burning.
- Add the garlic and stir till it browns. Adjust salt for taste or add some if you are using unsalted butter.
- Add the rice and mix it up.
- Toss for a few minutes. Add pepper for taste and coriander. Turn off the stove and cover rice for a minute.
- Serve. Tastes well with a fragrant curry.
GARLIC BUTTER RICE - BAKED
This recipe is an adaption of Recipe #240456 , using the cooking method from Recipe #117892 . The only way that I can cook rice and it turns out edible is in the oven. . .
Provided by JenJenMarie
Categories White Rice
Time 40m
Yield 1 rice, 10 serving(s)
Number Of Ingredients 5
Steps:
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. It is very important that you do not skip this step.
- Heat margarine in a larger dutch oven with a tight fitting lid. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
- Add water and chicken bullion. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake. Bake for 15 minutes, then stir. Bake for another 10 minutes, then add minced garlic and stir. Bake another 5 minutes or until liquid is absorbed and rice is tender.
- Add additional margarine, if it is not buttery enough.
Nutrition Facts : Calories 196.9, Fat 6.3, SaturatedFat 1.1, Sodium 73.4, Carbohydrate 31.6, Fiber 0.6, Protein 2.8
GARLIC BUTTER RICE AND VEGGIES
This dish is a combination of cooked rice, garlic, and butter. Serve heated as a side dish at barbecues or picnics.
Provided by Kylie Goodacre
Time 9h20m
Yield 10
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, about 30 minutes. Refrigerator 8 hours to overnight.
- Melt butter in a large frying pan or wok over low heat. Add onion and garlic; cook until onion is soft, about 5 minutes. Add bacon and frozen vegetables; fry until bacon is cooked through, 7 to 10 minutes.
- Add cold rice and stir until rice is completely coated in butter. Season with salt and pepper and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 19.5 g, Cholesterol 26.5 mg, Fat 10.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.5 g, Sodium 233.8 mg, Sugar 0.5 g
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!)
GARLIC BUTTER
Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like
Provided by Anna Glover
Categories Condiment
Time 5m
Yield Makes 100g
Number Of Ingredients 3
Steps:
- Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.
Nutrition Facts : Calories 36 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.1 milligram of sodium
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