Garlic Butter Rice

Cooking Time20 Minutes

Makes4 Servings


6-8 cloves garlic (very finely sliced)

2-3 tablespoons vegetable oil or canola, grapeseed, or other neutral-flavored oil

2 ½ teaspoons garlic, minced

4 tablespoons butter, salted or unsalted, divided

1 ½ cups Reveille Rice (white or brown)

2 ½ cups chicken broth or vegetable broth

¼-½ cup scallions finely sliced

Salt (to taste)

White or black pepper (to taste)


Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.

Pour out excess oil, then return to the stove.

Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavor.

Add rice and stir to coat in garlic butter.

Add broth and place lid on saucepan. Bring to a boil, then immediately turn down to medium low.

Cook for 12 to 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.

Remove from the stove, but leave the lid on. Rest for 10 minutes.

Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish to taste. Sprinkle it with crispy garlic, salt, and pepper. Serve!