Ingredients
Scale
- 2 cups Jasmine rice (or any long-grain white rice)
- 2.5 cups Chicken broth (or vegetable broth for a vegan option)
- 6 cloves Garlic, finely minced
- 2 tablespoons Unsalted butter (or olive oil)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 stalks Green onions, thinly sliced (for garnish)
- 1 tablespoon Fried garlic bits (optional, for extra crunch)
Instructions
- Start by rinsing your rice thoroughly under cold water in a fine-mesh strainer. Keep rinsing until the water runs clear; this removes excess starch and ensures your rice stays fluffy rather than gummy. While the rice drains, mince your garlic cloves finely. If you want a more intense flavor, you can lightly press the garlic with the side of your knife before mincing to release more oils.
- Add the rinsed rice to the inner pot of your rice cooker. Pour in the chicken broth, making sure it reaches the appropriate fill line or measures correctly. Stir in the minced garlic, salt, and black pepper. Place the butter right on top of the mixture. Close the lid and select the “White Rice” setting or simply press the start button. The butter will melt and emulsify with the broth as the rice cooks, coating every grain in savory goodness.
- Once the rice cooker signals that it is finished, let the rice sit undisturbed for 5 minutes. This allows the steam to finish the cooking process perfectly. Open the lid and use a rice paddle or fork to fluff the grains gently. Transfer the aromatic garlic rice to a large serving bowl. Garnish generously with sliced green onions and fried garlic bits. Serve immediately while hot and fragrant.
- Cook Time: 25 minutes