Garlic Butter Rice is so delicious! It’s very simple to make, ready in under 30 minutes, and is the perfect garlicky, buttery, side dish to any meal! BUTTER RICE WITH A PUNCH OF GARLIC FLAVOR Calling all my rice and garlic lovers! This easy Garlic Butter Rice side dish was made for you! It’s so simple to make, is exploding with flavor, and goes with soooo many main dishes. I can’t get over how versatile it is and the fact that you only need a handful of ingredients to whip it up makes it that much better. It’s a great side dish, but honestly, I love it so much, I have just eaten it all by itself! FREQUENTLY ASKED QUESTIONS:  How can I make this a little less garlicky? If you want a less punch of garlic, only use 2 cloves of garlic. Why is my Garlic Butter Rice still wet looking? When it is done cooking, it may appear a little loose, but once you take off the cover and stir it, the excess liquid will disappear quickly. It most likely just needs a little more time to soak it up. Could I add meat to this rice? Absolutely! Got some rotisserie chicken or maybe some leftover grilled chicken? That would be perfect to add to this rice! Where do I find the Better than Bouillon Chicken Base? If you’ve never used it before, be sure to check out my ingredient photo below so you know what to look for. You will usually find it where the cubed bouillon is located in your grocery store. It will generally be in the same region where the chicken broth is located. What’s the best way to reheat leftovers? Reheat in the skillet until warm or in the microwave. If the rice is drying out, add a splash of chicken broth. How to store leftover rice? Keep in the fridge for up to 4 days, freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) unsalted butter – you could use salted butter but keep in mind the bullion base already has salt in it so you don’t want this to get too salty. long-grain white rice– do not use instant rice. I have not tested this at all with instant rice, so if you want to try, please understand that this recipe was not designed for instant rice and you’ll have to play it by ear to make your own adjustments to make it work – I cannot tell you how to do that as I have not tested it. water– could be swapped out for chicken broth or vegetable broth. I would use no sodium though so it does not add anymore saltiness. chicken better than bouillon base– You can use any flavor of bouillon base to switch up the flavor. This base also adds creaminess. You could use a bouillon cube but I don’t think you get quite the same flavor as this bouillon creamy base. garlic cloves – I prefer fresh garlic as you get the absolutely best garlic flavor especially since it is the star of this recipe. You could use the jar stuff but I don’t think you’d be getting the best version of this recipe with the jarred garlic. HOW TO MAKE GARLIC BUTTER RICE In a large skillet over medium heat, melt the butter. Once melted, add the rice and stir until it toasts and browns slightly, about 2 minutes. Add the water, and better than bouillon, stir until the bouillon has dissolved. Add the garlic stir it in. Cover and bring to a boil. Turn to low heat and cook for 15-20 minutes until the rice is tender. Give it a stir and serve immediately. CRAVING MORE RECIPES?  Hibachi Fried RiceTaco RiceStick of Butter RiceMom’s Spanish RiceInstant Pot Dirty Rice Print Garlic Butter Rice A fast, easy way to make a side of rice that has the perfect balance of garlic and butter flavors. Course Side DishCuisine American Prep Time 5 minutes minutesCook Time 22 minutes minutesTotal Time 27 minutes minutes Servings 3 servings Calories 258kcal Author Brandie @ The Country Cook Ingredients¼ cup (½ stick) unsalted butter½ cup long-grain white rice (not instant)1 ½ cups water2 teaspoons chicken better than bouillon base4 garlic cloves, minced InstructionsIn a large skillet over medium heat, melt 1/4 cup (½ stick) unsalted butter.Once melted, add 1/2 cup long-grain white rice and stir until it toasts and browns slightly, about 2 minutes. Add 1 1/2 cups water, 2 teaspoons chicken better than bouillon base and stir until the bouillon has dissolved. Add 4 garlic cloves, minced and stir it in. Cover and bring to a boil. Turn to low heat and cook for 15-20 minutes until the rice is tender. Give it a stir and serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 258kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Sodium: 329mg | Fiber: 0.5g | Sugar: 0.3g