Full of buttery garlic flavor and comes out perfect every time. The slow cooker is a wonderful way to cook rice. No time, then you can still cook this rice dish on the stovetop. This flavorful rice dish is a delightful change from plain steamed rice. Garlic Butter Rice goes with almost everything, especially yummy with my spicy pinto beans. You might also like to try my cilantro lime rice or for something sweet try this rice pudding recipe.
Table of Contents
Recipe Ingredients and Notes
- Garlic Paste - fresh minced garlic can also be use, but you should melt the butter in skillet and saute the garlic before adding to the slow cooker. I think the grlic paste is great for using in a slow cooker recipes. My go to brand it Gourmet Garden Chunky Garlic Paste.
- Butter - I don't add any extra salt to this recipe because I use salted butter and the chicken broth also has sodium, if you use unsalted then add about ¼ teaspoon of kosher salt to the recipe.
- Long Grain White Rice
- Chicken Broth - A vegetable broth or plain water can be substituted.
- Dried Parsley - Dried Italian parsley is my favorite to use. If you use a fresh parsley add it toward the end of the cooking time. Dried Cilantro can also be used and tasty flavor combination when served with my black bean soup recipe.
Recipe Instructions and Substitutions
Add the butter and garlic paste to the bottom of a 2-quart slow cooker and mix to combine. Stir in the rice and using a spatula coat the rice with the butter garlic mixture.
Pour in the chicken broth and dried parsley. Cover a cook on high for two hours or until the rice is nice and tender.
Looking for more small slow cooker recipes? Read 14 Easy Recipes to Make in Your Small Slow Cooker
Alternate Stovetop Cooking Method
I often rinse rice when cooking on the stoveptop. This removes excess starch. Place the rice in a mesh strainer and run cool water ovr the rice until it runs clear.
- Start by melted the butter in a small heavy saucepan over medium heat. I love using my small French oven for making rice on the stovetop.
- Add garlic and stir until just fragrant, it only takes a few seconds.
- Add the uncooked rice into the saucepan and stir to coat the rice with the butter. Add chicken or vegetable broth. You can use water but broth really gives a richer flavor.
- Stir well to mix and bring to a boil, uncovered.
- Once boiling reduce heat to low and cover. Cook until all the liquid has been absorbed by the rice. This usually takes less than 20 minutes.
- Remove pot from heat and let stand for 2-3 minutes before uncovering.
- Fluff rice with a fork and serve
You can use this delicious recipe instead of plain rice with just about anything. I'll add some to burritos, serve with my slow cooker honey garlic chicken or with my apricot chicken, and sometimes by itself for a quick snack.
Top the rice canned tuna, sliced avocado, and tomato for a light lunch.
Great on it's own or topped with grated parmesan cheese.
How to Store Leftover Rice
let the rice cool completely and store covered in the refrigerator overnight. If you plan on keeping longer I suggest freezing the rice. Pat rice into serving size small discs and wrap tightly in saran wrap. Reheat in the microwave.
Frequently Asked Questions
You don't need to rinse the rice when cooking in the slow cooker, the rice comes out nice an fluffy. If cooking on the stovetop I always rinse the rice first to remove the extra starch which can result in a stickier rice.
- 1 tablespoons butter, melted
- 1 teaspoon garlic paste
- ⅓ cup uncooked long-grain rice
- ⅔ cup chicken broth
- ¼ teaspoon dried parsley
- Preheat a 1.5 quart slow cooker and add the butter, garlic and rice. Stir to coat the rice.
- Pour in the chicken broth and dried parsley. Cover and cook for 2 hours or until all the liquid is absorbed.
The recipe can be doubled. To make larger portions use 2 parts liquid to 1 part rice. Adjust garlic for your taste preference.
Nutrition Information:Yield: 1 Serving Size: 1 cup cooked
Amount Per Serving: Calories: 202Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 811mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 2g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.