Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 cups (400g) long-grain rice, such as basmati or jasmine, rinsed well
  • 4 cups (950ml) water or chicken broth
  • 1/2 teaspoon (3g) salt, or to taste
  • 1/4 teaspoon (1g) black pepper, or to taste
  • 2 tablespoons (30 ml) chopped fresh parsley or chives, for garnish (optional)

Instructions:

  1. Melt butter in the saucepan over medium heat.
  2. Add minced garlic to the melted butter and sauté until fragrant and lightly golden. Be careful not to burn the garlic.
  3. Add the rinsed rice to the saucepan and stir to coat the grains with the garlic butter.
  4. Pour in water or chicken broth, add salt and pepper.
  5. Bring the mixture to a boil.
  6. Reduce heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Resist the urge to lift the lid during cooking!
  7. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley or chives, if desired. Serve immediately.