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.
GARLIC BUTTER SHRIMP AND RICE
Make and share this Garlic Butter Shrimp and Rice recipe from Food.com.
Provided by Debra D.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to the directions on the box.
- In a large skillet, melt butter over medium heat.
- Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
- Stir in the shrimp and cook for 1 minute, stirring frequently.
- Add prepared rice to the skillet and mix until well combined.
- Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
- Remove from heat.
- Garnish with parmesan cheese.
Nutrition Facts : Calories 424.3, Fat 20.3, SaturatedFat 12.2, Cholesterol 158.9, Sodium 738.7, Carbohydrate 41.2, Fiber 0.8, Sugar 0.1, Protein 18.1
GARLIC BUTTER RICE CASSEROLE
This is a very tasty garlic butter rice that can go with chicken or beef. You'll love the garlic flavor.
Provided by Dukey
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 38.3 g, Cholesterol 61.3 mg, Fat 23.4 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 14.7 g, Sodium 1166.7 mg, Sugar 0.1 g
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
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