I wanted to share with you the best recipe for rice ever. Not that I have too many recipes for rice… I usually just cook plain white, basmati, or jasmine rice and throw in some fresh herbs or scallions. When I make rice pilaf, I always made the box mix. However, after making this garlic rice pilaf recipe, it will be very hard to return to the pilaf box mix.
It’s kind of a lot of steps, considering that’s it rice. It takes a long time to make as well. I would not go starting this recipe at 7pm and hope to eat at a reasonable hour. If I have the time to make it, I make a double-batch of the garlic rice pilaf so we can reheat it as a side dish throughout the week. It especially makes a great side dish for chicken recipes. Anyway, if you are a pilaf lover, I really think you should consider making this recipe. You won’t be sorry!
- 2 tbsp. butter
- 3 cloves garlic, pressed
- 1 cup long-grain white rice
- 2½ cups chicken broth, divided
- ½ tsp. salt
- ½ tsp. pepper
- Preheat the oven to 375° F. In a small saucepan, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, usually about 3-4 minutes. Stir in 1 cup of the chicken broth, salt, and pepper and bring to a boil. Pour the rice mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes.
Source: Slightly adapted from Annie’s Eats
Do you eat rice as a side dish with dinner? What is your usual way to prepare it?