Butter garlic rice

A simple, buttery garlic rice side dish made entirely in the rice cooker.

⏱️ Prep: 5 min🍳 Cook: 40 min

Nutrition

per cups

227

Calories

—

Protein

—

Carbs

—

Fat

1 cup	240 ml	Jasmine rice (use US measuring dry cup)
1½ cup	360 ml	chicken broth
2 tsp	10 ml	garlic, minced (about 2-3 cloves)
2 tbsp	30 ml	salted butter, cut in half pieces
½ tsp	2.5 ml	Kosher salt

Course: Side Dish. Cuisine: American. Servings: 4 cups. Calories: 227 kcal.

Equipment: 1 rice cooker.

Wash and rinse the rice well.
Add the rice, chicken broth, garlic, butter and salt to the rice cooker pot. Stir the ingredients together well.
Set the cooker to cook on the white rice cooking function.
When done, fluff the rice with a small plastic spoon and serve!

Notes:

After you rinse the rice, make sure to drain the water very well. Give it a few hard shakes in the strainer to take out as much water as possible. Too much residual water may make the dish mushy.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Cooking time will vary, depending on your rice cooker.
Using different grains of rice will require different liquid measurements (long grain rice uses more water than short grain rice).
Measurements are in US standard cup sizes, not the cup that comes with the rice cooker.