Name: Herbed Butter Garlic Rice
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 cup long-grain white rice; 3 cloves garlic, minced; 2 cups vegetable broth or chicken broth; 2 tablespoons fresh parsley, chopped; 3 tablespoons unsalted butter; ½ to ¾ teaspoon salt, to taste; Black pepper, to taste

Jump to Recipe·Leave a Review

I created Herbed Butter Garlic Rice as a savory and aromatic side dish that’s full of flavor but incredibly easy to make. Toasted rice is infused with buttery garlic and finished with fresh herbs for a comforting and versatile dish I can serve with just about anything—from grilled chicken to saucy main courses. It’s the kind of recipe I turn to when I want something quick, flavorful, and a little bit special without much effort.

Herbed Butter Garlic Rice

Why You’ll Love This Recipe

I love how this rice recipe transforms basic pantry staples into something fragrant and satisfying. The garlic is sautéed just enough to mellow its bite, and the butter gives the rice a rich, velvety texture. Fresh parsley brightens the whole dish, balancing the richness of the butter and adding a pop of color. It pairs beautifully with proteins, stews, or grilled vegetables, making it one of my most-used side dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil – This helps toast the rice and adds a hint of richness.
1 cup long-grain white rice – I use regular long-grain rice for a light, fluffy texture.
2 cups vegetable broth or chicken broth – Either one works well and adds flavor to the rice.
3 cloves garlic, minced – Fresh garlic is best here to really infuse the rice with bold flavor.
2 tablespoons fresh parsley, chopped – I prefer flat-leaf parsley, but curly works too.
3 tablespoons butter – I use unsalted butter so I can control the salt level.
½ to ¾ teaspoon salt – I start with ½ teaspoon and adjust to taste after cooking.
Black pepper to taste – A few cracks of freshly ground black pepper add subtle heat and depth.

Directions

I begin by heating olive oil in a medium saucepan over medium heat. Once hot, I add the rice and stir constantly for 3 to 5 minutes until the rice starts to look lightly golden. This step helps develop a nutty, toasted flavor.
Next, I stir in the minced garlic and cook it for about 1 minute until fragrant, making sure it doesn’t burn.
I pour in the broth, then add the chopped parsley, butter, salt, and black pepper. I give everything a good stir to combine.
I bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 18 minutes without lifting the lid.
After 18 minutes, I remove the pot from the heat and let it sit (still covered) for another 3 to 5 minutes so the rice finishes steaming.
I fluff the rice gently with a fork and garnish with a bit more chopped parsley if I have extra on hand.

Servings And Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes

Variations

I sometimes swap out the parsley for other fresh herbs like basil, thyme, or chives for a different flavor profile.
When I want a vegetarian version, I use vegetable broth and plant-based butter.
For a little kick, I like to add a pinch of red pepper flakes while sautéing the garlic.
Occasionally, I stir in cooked peas, corn, or even sautéed mushrooms at the end to make it heartier.
A squeeze of lemon juice right before serving adds a refreshing brightness that balances the richness of the butter.

Storage/Reheating

I store any leftover rice in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, I place the rice in a microwave-safe dish, sprinkle a tablespoon or two of water over it to prevent it from drying out, and cover it before microwaving. On the stove, I reheat it in a covered skillet over low heat with a splash of water or broth, stirring occasionally until warmed through.

FAQs

How Can I Prevent The Rice From Being Mushy?

I make sure to use the correct rice-to-liquid ratio and avoid stirring the rice while it cooks. Letting it steam undisturbed helps it cook evenly without becoming mushy.

Can I Use Brown Rice Instead?

Yes, I can use brown rice, but it requires a longer cooking time and a bit more liquid. I usually increase the broth by ½ cup and simmer it for about 40–45 minutes.

Is It Necessary To Toast The Rice First?

Toasting the rice isn’t required, but I always do it because it adds a nutty depth of flavor that really elevates the dish.

What If I Don’t Have Fresh Parsley?

If I don’t have fresh parsley, I use about 2 teaspoons of dried parsley. It won’t have the same vibrant color or brightness, but it still adds a nice herby note.

Can I Make This In Advance?

Yes, I often make it ahead and reheat just before serving. I find that it tastes just as good the next day, especially if I add a small pat of butter when reheating.

Conclusion

Herbed Butter Garlic Rice is one of those easy recipes I keep coming back to. It’s cozy, flavorful, and goes with just about everything. Whether I’m cooking for myself or for guests, it always feels like a little upgrade from plain rice. It’s simple comfort food done right, and I hope it becomes a staple in your kitchen the way it has in mine.