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.
Even the cow likes this recipe!
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?
