Garlic Butter Rice Rice Cooker Recipes

GARLIC BUTTER RICE WITH KALE

Steps:

• Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
• Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
• Add rice, stir for 10 seconds.
• Add broth, stir, then cover.
• Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
• Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
• Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
• Lastly, stir through extra butter and add salt and pepper to taste.
• Serve and sprinkle over nuts (or stir nuts through rice).

GARLIC BUTTER RICE

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.

BUTTERY SEASONED RICE

Steps:

• Place all Rice ingredients in a large saucepan and give it a stir.
• Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
• Cook for 13 minutes - do not lift lid!
• Tilt pot then QUICKLY peek to ensure all water is absorbed.
• Remove from stove, stand 10 minutes with lid on.
• Add butter and fluff rice with a rubber spatula. Serve!
• Storage - please read Note 4.
• Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

GARLIC BUTTER RICE (RICE COOKER)

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

Steps:

• Melt your butter in a small sauce pan over low heat.
• Add garlic and rice- I prefer to use White Basmati Rice.
• Stir until well combined.
• Let your rice mixture sit for about 5-10 minutes on low heat.
• Add your water and bring to a boil.
• Reduce the heat to low, cover and simmer for 15 minutes.
• Remove from heat - this is when I like to fluff the rice with a fork just to make sure it doesn't stick to the bottom of the pan - let sit covered for another 10 minutes.

GARLIC BUTTER RICE

Steps:

• Cut half of the garlic cloves into thin slices. Mince the other half of the garlic.
• Melt the butter in a medium pot over medium heat. Add the sliced garlic and let it cook for 3-4 minutes, until it's golden. Reduce the heat if the butter begins to brown. Using a slotted spoon, remove the garlic from the pot.
• Add the minced garlic to the pot and let it cook for 1 minute. Add the basmati rice, broth, salt, and pepper and stir the pot. Bring the pot to a boil then reduce the heat to low, cover the pot, and let it cook for 12 minutes.
• Remove the pot from the heat and let it rest, covered, for 10 minutes.
• Fluff the rice with a fork then serve topped with the cooked sliced garlic and some green onions.

GARLIC RICE

Steps:

• n a large saucepan heat, the butter over medium heat until the butter is melted.
• Add the minced garlic and cook until the garlic is golden brown.
• Be careful the garlic doesn't burn.
• Add the chicken stock and water to the pan, bring it up to a boil then add in the rice.
• Cover the pan and reduce the heat to low.
• Cook for 20 to 25 minutes.
• Once the rice is cooked remove the lid and fluff the rice with a fork.

GARLIC BUTTER RICE

Steps:

• Rinse the rice until the water runs clear, drain in a colander and set aside.
• Place a pan on medium heat, add olive oil and leave until hot. Add chopped garlic and sauté until soft, then add butter and swirl until melted
• Add the washed rice and toast the rice for 2 minutes, stirring constantly so it doesn't stick to the pan.
• Pour vegetable broth or broth into the rice and mix to combine. Add salt to taste and place the lid on the pan and continue to cook on low heat for about 15 minutes. Check the rice for doneness, don't be in a haste to add water is the rice is dry at this point, taste it and check if it is soft enough for you.
• After 15 minutes, add chopped green onions to the rice, stir to combine and continue to cook for another 5 minutes. Turn off the heat (there shouldn't be any water left in the rice at this point) and leave the rice to stand for at least 5 minutes before serving. Fluff up the rice with a fork and serve as desired.

GARLICE BUTTER RICE

Steps:

• Rinse rice and add water (or according to your normal amount) into rice cooker together with salt, turmeric powder and chopped garlic, stir well and lastly add butter. Cover lid and start to cook your rice.
• Meanwhile, in a small pot heat up cooking oil for 30 seconds at medium heat. Off heat and drop in the sliced garlic. Wait for the bubbles to die down in the hot oil, then turn on heat again to low and stir the sliced garlic for about one minute or shorter. Turn off heat when you see the sliced garlic start turning brown, quickly dish up and drain well.
• To serve, stir well the butter rice and garnish with sliced garlic and spring onion. **Drizzle with some garlic oil if you like.

GARLIC BUTTER PARMESAN RICE

Steps:

• Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter.
• Stir in garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.
• Add rice and stir around to evenly coat with the melted butter.
• Stir in milk, water, salt, and pepper; bring mixture to a boil.
• Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.
• Remove cover and stir in Parmesan cheese, baby spinach, and 1 tablespoon parsley.
• Remove from heat; cover and let stand 3 minutes.
• Garnish with remaining parsley and serve.

GARLIC BUTTER RICE (RICE COOKER)

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

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.

GARLIC BUTTER RICE

Steps:

• Preheat a 1.5 quart slow cooker and add the butter, garlic and rice. Stir to coat the rice.
• Pour in the chicken broth and dried parsley. Cover and cook for 2 hours or until all the liquid is absorbed.

GARLIC BUTTER RICE CASSEROLE

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.

HERBED BUTTER GARLIC RICE

Steps:

• Add oil and rice to a small sauce pan. Sauté on medium heat for 3-5 minutes, stirring often so the rice doesn't burn. Once the rice starts to turn golden, add the garlic, cook for a minute and then add the broth, parsley, butter, salt and pepper. Bring to boil, then reduce the heat to low, put the lid on and simmer for 18 minutes.
• Feel free to garnish with some fresh parsley. Enjoy!

GARLIC BUTTER RICE AND VEGGIES

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.