Garlic Butter Rice

Prep time: 3 minutes | Cook time: 12 to 15 minutes (depending on your rice cooker) | Rest time: 10 minutes

The five or less things:

• One cup of white rice. Long grain or jasmine. Both work. The rice does not care. It just wants to be buttery.
• One cup of water. Tap water is fine. The butter and garlic do most of the work.
• Two tablespoons / 30 grams of butter. Cut into small pieces. Real butter. Not margarine.
• One teaspoon / 5 ml of garlic powder. Not garlic salt. Garlic powder. Garlic salt has salt already in it. If you use garlic salt, skip the extra salt later.
• A sprinkle of salt. Optional. The butter is already salty. Taste first. Add later if needed.

Directions:

1. Rinse the rice in the inner pot. Add water, swirl, and pour it out. Repeat until the water is nearly clear. This removes excess starch.
2. Add the measured water to the rice. Drop the butter pieces on top. Sprinkle the garlic powder and salt over everything. Give it one stir. Just enough to distribute the butter. It will melt as the rice cooks.
3. Close the lid. Press the cook button. The rice cooker will do its job. The butter will melt into the rice. The garlic will infuse every grain.
4. When it beeps, leave the lid on for 10 minutes. The steam finishes the job. Do not peek. Peeking lets steam escape.
5. Open the lid. Fluff with a fork. The rice should be golden and fragrant. The butter should have coated every grain. The garlic should be everywhere.
6. Serve hot. This rice is excellent with chicken, steak, or roasted vegetables. It is also good enough to eat plain.

Note: This rice is rich, savory, and deeply satisfying. It tastes like something from a steakhouse. Pair it with grilled meats, roasted chicken, or sautéed shrimp. Add fresh parsley for color. Add a squeeze of lemon for brightness. Store leftovers in the fridge for up to three days. Reheat with a splash of water to bring back the moisture.