An easy side dish made with white jasmine rice, garlic, butter and onion. Everything is simmered in chicken broth until the rice absorbs all of the liquid for the perfect consistency.
Heat a pan over medium-high heat with butter and olive oil. Add the garlic and onion. Cook until onion turns translucent.
Add the chicken broth, salt and pepper and stir ingredients together. Bring the liquid to a boil, then reduce the heat to low.
Add in the rice and mix everything together. Cover the pot with a lid.
Let simmer until all liquid has disappeared (do not stir during this step). Use a spatula to gently scoop some of the rice to the side to see if all liquid is gone from the bottom.Remove from heat and let sit 5-10 minutes covered with lid to steam rice. After that, add the 3 Tbsp of butter. Fluff the rice with a fork and mix in the butter as you do so. Season with salt and pepper.
Serve and enjoy!
Recipe Notes:
RINSE RICE FIRST – Rinse long-grain rice before you cook to release excess starch. Just add it to a fine mesh strainer and rinse under cold water. Rinsed rice can be added right to the pot.
DON’T STIR – Never stir the rice while it’s boiling in the broth or it will result in mushy rice.
LOW HEAT – First, bring the liquid to the beginning of a boil, then let the rice simmer on low heat until all of the liquid is absorbed by the rice. If the pot is too high, it may burn the bottom of the rice.