garlic rice

This creamy Garlic Butter Parmesan Rice has so much flavor and cooks up in a single pot! The garlic and Parmesan combo will have your mouth watering. It’s kid approved and the perfect side with chicken, steak, or seafood. 

Garlic Butter Parmesan Rice

butter

garlic, (minced)

rice

milk

salt

pepper

Parmesan cheese

baby spinach, (optional)

fresh chopped fresh parsley, (divided)

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.

This Simple Olive Oil &amp; Garlic Jasmine Rice is the perfect side dish for many stews and roasted meats, it goes great with vegetables as well. I pretty much prepare this side dish weekly.

Simple Olive Oil & Garlic Jasmine Rice

jasmine rice

olive oil (extra virgin)

garlic

water

Make sure rice is clear of impurities. Rinse rice in a fine colander under running water.

Turn heat on medium in the stove top. I usually use one of the burners in the back (smaller ones).

Heat water in another pot or electrical kettle if you have one.

Mince the garlic cloves and start by sauteing the garlic in olive oil on medium heat. Then add the jasmine rice and mix slowly so the grains don&#x27;t get burnt. I like to use a wooden spoon for this.

Once the grains become translucent, add the boiling water, salt and lower the temperature to medium-low. Stir once. Keep uncovered.

Once water is running out, then turn heat to low and cover the pot. Let cook covered for few more minutes. Turn heat off. Once ready to serve, fluff with a fork. Serve with your favorite dishes:)

https://www.youtube.com/watch?v=-duCrWx3E1I

This simple jasmine rice side dish is such a simple recipe but makes for a very flavorful rice dish. It always comes out perfect, fluffy and aromatic. We serve it with stews, beans or grilled foods. 

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Sonila

Jasmine Rice with Olive Oil & Garlic #sidedish #rice

The easiest rice recipe! This Garlic Butter Rice is made with basic long grain white rice, fresh garlic, a fair amount of rich butter, and chicken broth for extra flavor.See the notes for a tasty lemon variation as well!

Garlic Butter Rice

onion

garlic ((or up to 2 Tbsp))

chicken broth

Salt and black pepper

parsley

Melt 1 Tbsp butter in a large saucepan over medium heat.

Add yellow onion and saute until starting to deepen in color, about 3 minutes. Add garlic and saute until just barely starting to deepen in color (not browned), about 1 minute.

Pour in chicken broth, season with salt and pepper to taste and bring to a boil.

Add rice and stir once, cover with a snug lid then reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.

Remove from heat and let rest 5 - 10 minutes. Add remaining 3 Tbsp butter, toss and fluff with a fork.

Serve warm garnished with parsley if desired.

Garlicky and buttery, this Japanese Garlic Fried Rice topped with garlic chips is a weeknight winner! It is simple yet indulgent. Pair it with a side like succulent grilled shrimp, baked chicken, teriyaki tofu, or a soup for a wholesome meal. Only 15 minutes to prepare!

Japanese Garlic Fried Rice

rice rice

Tbsp extra virgin olive oil

unsalted butter

soy sauce

black pepper

shrimp ((medium size))

½ Tbsp extra virgin olive oil

Tbsp sake

kosher salt (Diamond Crystal; use half for table salt)

Gather all the ingredients first.

Cook the rice (stovetop, rice cooker, or Instant Pot). Transfer to a large bowl or baking sheet (more surface) and set aside uncovered to remove moisture. Roughly 60 minutes should be added to the total cook time. You can also reheat the frozen rice to save time as well.

Cut half of the garlic cloves in thin rounds widthwise (so you see a hole in the&nbsp;center) and mince the other half.

Remove the parsley leaves from the stems and mince them.

To Prep

Add the olive oil to the large frying pan over medium-high heat (or medium heat on a professional stove). Slowly fry the thinly sliced garlic pieces until golden brown. If you add the garlic slices in hot oil, they would burn too fast and you may end up with burnt garlic slices. Transfer to a dish lined with paper towel and keep the garlic infused oil in the pan.

Add the minced garlic in the same pan and stir fry until golden brown and fragrant.

Add in butter and swirl around to coat the pan. Then add warm steamed rice. Cold rice would take too long to warm up and the garlic would get too dark (and may burn).

Break the chunk of rice to separate. The Japanese short grain rice is stickier than other types of rice, so it’s normal that rice is stick to each other, but should not be in huge chunks.  Once the garlic oil is coated with the rice, add the soy sauce and toss the fried rice.

Season with kosher salt and freshly ground black pepper. Taste the rice and make sure it is seasoned to your liking.

Lastly add the chopped parsley and mix all together.

To Cook Garlic Fried Rice

Put the garlic fried rice in a rice bowl, pressing gently to make sure there is no space in the bowl, and invert the rice on a serving plate.

To Serve

If you like to serve the garlic fried rice with grilled shrimp skewers, shell, and devein the shrimp. You can keep or remove the tail. Add sake and coat well with shrimp.

Skewer 3 shrimp on each damp skewer without leaving spaces. Sprinkle kosher salt and freshly ground black pepper.

Lay skewers flat on a greased cast iron pan (or regular frying pan). Cook the shrimp with the lid on about 2 minutes per side or just until cooked through and no longer transparent.  Remove the shrimp from the grill and serve with garlic fried rice.

To Make Grilled Shrimp Skewer (Optional)

You can keep the leftovers in an airtight container and store in the refrigerator for 3-4 days and in the freezer for a month.

To Store

https://www.youtube.com/watch?v=LWlr3K-va_s

Garlicky and buttery, this simple Japanese Garlic Fried Rice topped with garlic chips is full of flavors!  You can enjoy this fried rice recipe with many dishes including grilled shrimp.

PRINT RECIPE ▶ http://bit.ly/JapaneseGarlicFriedRice
 
Ingredients:

2 rice cooker cups uncooked Japanese short grain rice
2-3 cloves garlic
2 Tbsp extra virgin olive oil (30 ml)
1 Tbsp unsalted butter (15 g) (Skip for Vegan)
1 tsp soy sauce (5 ml) (Use GF soy sauce for GF)
¼ tsp kosher salt (or more for taste)
freshly ground black pepper
3 stalks parsley

Grilled Shrimp Skewer (Optional)
6 medium size shrimp
½ Tbsp extra virgin olive oil 
1 Tbsp sake (15 ml)
kosher salt
freshly ground black pepper


Instructions with step-by-step pics ▶ http://bit.ly/JapaneseGarlicFriedRice


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How to Make JAPANESE GARLIC FRIED RICE (Recipe) ガーリックライスの作り方 (レシピ)

We Filipinos love rice with our meals. Fried Garlic rice, or Sinangag as we call it, is one of the most common rice dishes you will find in Filipino restaurants! It is also our favourite way to revamp leftover rice. The best rice to use is cooked white rice that has been cooled and even refrigerated since the grains are no longer as sticky as compared to freshly cooked rice.

Filipino Fried Garlic Rice (Sinangag)

tbsp neutral oil

tsp salt (or more to taste if needed)

garlic (minced)

rice (cooked and cooled (leftover is best))

Heat a large wok or non-stick pan over medium high heat. Once hot, add in the oil. Add in the salt and mix into the oil.

Add in the garlic and cook over medium heat until golden brown.

Add in the leftover cooked and cooled rice, and break apart any large chunks, if there are any. Mix the rice into the oil and garlic and leave to cook for 4-5 minutes over medium high heat. Feel free to season with more salt, to taste, if you’d like.

Turn off the heat and enjoy with your favourite ulam (viand)!

Garlic butter rice is a fast weeknight side dish that the whole family will love! Made in the Instant Pot or on the stovetop, this garlic rice is great for meal prep.

tbsp butter

rice ((see notes for options})

broth ({use your favorite})

garlic ({minced})

tbsp Parmesan cheese ({grated})

Set Instant Pot to &quot;saute&quot; to melt the butter (it will take about 1-2 minutes). Once melted, turn the Instant Pot to &quot;off/keep warm&quot;.

Add the rice, broth, garlic, and dried parsley. Stir.

Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual&gt;High Pressure&gt;6 minutes. It will take 2-4 minutes to get up to pressure.

When the cooking time is up, flip the vent to venting and perform a quick release.

Carefully open the lid and add the parmesan and stir.

Recipe video above. Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain.Have some tonight, freeze some for later! See notes for recipe scaling tips.

Garlic rice

garlic (, finely minced (Note 2))

chicken stock/broth

tbsp parsley (, finely chopped, plus extra for garnish (optional))

No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups liquid for every 1 cup of rice.

Sauté garlic - Melt half the butter in a large saucepan over medium high heat. Once foamy, add the garlic and cook for 30 seconds until it turns light golden.

Coat rice - Add the rice and stir for 30 seconds or until the grains turn translucent.

Simmer - Add stock and salt. Turn heat up to high, then once the water starts bubbling, put the lid on and immediately turn the stove down to low (or medium low, if your stove is weak/small). (Note 5)

Cook 15 minutes - Cook the rice for 15 minutes. No stirring, don&#39;t lift the lid.

Rest 10 minutes - Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes.

Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble into serving dish. Sprinkle with extra parsley then serve!

Steamed rice fried in minced garlic and butter and topped with fried garlic and spring onion.

Garlic Butter Fried Rice

basmati rice (uncooked)

neutral oil

tsp salt

tsp white pepper

Boil the rice till fully cooked and fluffy. You can boil them on stove or rice cooker. See above for instructions on how I cook rice.

In a pan, heat 2 tbsp oil and add the sliced garlic clove. Fry till golden on both sides and then drain on a kitchen paper towel. Keep aside.

In the same pan, add the unsalted butter. When butter melts fry the minced garlic till golden on medium heat.

Add the rice on medium high heat and stir till coated well with garlic and butter.

Then mix in the salt, white pepper and soy sauce.

Turn off heat and stir in the spring onion, reserve some for garnish later.

Serve topped with fried garlic slices and spring onion.

Here’s an easy tofu recipe: Baked Peanut Butter &amp; Lime Tofu! Slabs of tofu coated in a rich peanut butter-based sauce with a delicious hint of testiness from the lime. These are baked so you can just set the oven temperature and settings, and leave it until it’s cooked! Minimal prep-time required, too! Served with a side of turmeric garlic rice, sliced cucumber for an extra refreshing crunch, sliced cilantro for a perfectly hearty meal.

Baked Peanut Butter & Lime Tofu

400 g extra firm tofu

tbsp lime juice (from 1 lime)

peanut butter

tbsp coconut sugar

tsp sesame oil

Turmeric Garlic Rice

cucumber

Sesame seeds (for garnish)

cilantro (for garnish)

Preheat your oven or oven toaster to 380F/200C.

Drain excess water out of the tofu. I usually do this by wrapping them with some paper towels and placing a plate on top of them but you can also opt to use a tofu press. This step is important to make sure the water seeps out of the tofu and the tofu to be able to absorb the sauce well.

Slice the tofu into 3/4 to 1-inch thick pieces. Mine were rectangular pieces.

Pressing Tofu

Mix all the sauce ingredients together in a bowl or deep plate. Feel free to adjust the measurements according to your desired sweetness and sourness.

Add each tofu into the sauce to coat well.

Transfer the tofu on a baking tray lined with some parchment paper.

Pour the excess sauce over the tofu. You can also leave some of the sauce to pour over the tofu after cooking.

Bake the tofu for 35-40 minutes or until it has absorbed the sauce and formed a nice coating from the sauce (see pics above).

You can also pan-fry your tofu (see notes below).

Sauce and Tofu

Serve with some turmeric garlic rice, sliced cucumber for an extra refreshing crunch, sliced cilantro for a perfectly hearty meal.

You can over the excess sauce of the tofu (if you set some aside) and some sesame seeds. Enjoy!

Has anyone tried using frozen tofu for these recipes?   It absorbs a lot more flavour, just thaw, press and marinate.

Question, I made the sauce and it was not creamy, but like curdled.  Is that possible because I used bottled lime juice?  I didn't make the dish due to this however will be getting lime tomorrow to try this. 
PS I have loved every dish of your I have tried ?

The flavor combination here is so on point for my palate. The peanut lime tofu, garlic turmeric rice and cucumber, topped with cilantro and spring onion just yum! 

I found it interesting how much the sauce flavor changes after baking. Precooked it is very tangy and sweet, after it seems more savory. I really enjoy both flavors. I  drizzled a little unbaked sauce on the tofu before serving for add sweet and tanginess. 

I took it out before 30 minutes was up. My tofu look different than yours. Sauce was very well absorbed, darker and not moist looking. I believe next time I need to watch it more closely. Not sure if it need less time or perhaps a lower temp. This may be something that could have altered the flavor of the sauce, over-cooking. No matter, was super yummy and a total hit!

Thank you for a terrific recipe! Mwah!

I needed to lower the temperature a bit to around 350 to avoid the honey I used in lieu of sugar from burning. This was absolutely delicious! I made it with noodles that I tossed in extra sauce prior to topping with the tofu. I added chopped cilantro and a tiny but of rice wine vinegar (only because my lime didn't give me much juice). Will absolutely make again.

I made this as a quick dinner tonight and I loved it. Rich, simple flavors, thoroughly satisfying. Thanks for the recipe!

Delicious and flavorful! Thanks for sharing all the yummy recepies!

You can make delicious, savory, garlic butter rice in your rice cooker with a click of a button in just under 45 minutes. This recipe is perfect for busy weeknights and only uses five ingredients – just toss them into the pot, close the lid and press start!

Easy Rice Cooker Garlic Butter Rice

Jasmine rice (use US measuring (dry) cup)

garlic, minced (about 2-3 cloves)

Salted butter, cut in half pieces

Kosher salt

Wash and rinse the rice well.

Add the rice, chicken broth, garlic, butter and salt to the rice cooker pot. Stir the ingredients together well.

Set the cooker to cook on the white rice cooking function.

When done, fluff the rice with a small plastic spoon and serve! 

Very good. Adding the butter while cooking gave it a very nice crispy bottom in the rice cooker. Loved it. Served with Hawaiian garlicky shrimp.

This was pretty tasty. Not the same old boring rice. My husband is not a big rice fan and even he liked it. It did start to burn a little in the bottom of my rice cooker but not enough that you could taste it. I shut off the cooker before the it turned off automatically.

This is the best rice!  My husband is not a fan of rice and he loved it!

I love that this recipe can be used in a rice cooker. I did add more garlic ( love garlic) and added green onions when serving. My husband liked it so much he made eggs with the rice the next morning.

This golden garlic rice is fluffy, tender, vibrant, and packed with aromatic garlic flavor—a delicious, versatile vegan side dish. Stovetop, Instant Pot, and Rice Cooker methods included!

Garlic Rice

neutral oil (your choice)

achiote powder

white rice

vegetable broth

Salt (to taste)

orange ((optional))

In a large, heavy-bottomed stock pot, combine oil, achiote powder and chopped garlic. Saute over medium heat for about one minute, until garlic has softened (but is not browning).

Add uncooked rice to the pot. Stir until rice is evenly coated with oil.

Add vegetable broth and orange zest (if using) to the pot. Stir well. Bring to a boil, reduce heat to low, cover with lid and simmer for 20-25 minutes, until rice is tender and has absorbed all the broth.

Remove the pot from heat. Leaving the lid in place, allow rice to steam in the pot for 5 minutes. Remove the lid and fluff with a fork.

Made this today. It's very good, just the broth is too much. Didn't peak. left the lid on after cooking and still there was quite some liquid left. Next time I'm using 3 cups of broth, that should be enough.

This rice is so colorful and delicious! Love pairing it with tofu or chickpeas. Yum!

This rice is so fluffy and delicious with the perfect garlic flavor!

https://www.youtube.com/watch?v=zrY2VQyVti8

If you're looking for a new and delicious rice recipe, this one is a great new option to pair with your meals! The achiote powder really brings out a vibrant and unique color to your plate.

Let me know what your think in the comments!

Recipe: https://plantbasedonabudget.com/golden-garlic-rice/

Golden Garlic Rice

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Top Tags

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The most viewed garlic rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine