Garlic Butter Rice Food

EASY GARLIC RICE

Steps:

• Put the oil in a skillet and saute the onions& garlic until golden.
• Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.

GARLIC BUTTER RICE

Steps:

• Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
• Stir in rice to coat with the garlic butter.
• Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
• Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
• Uncover and stir through fresh parsley.
• Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
• Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
• Garnish with some fresh chopped parsley.

GARLIC BUTTER RICE WITH KALE

Steps:

• Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
• Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
• Add rice, stir for 10 seconds.
• Add broth, stir, then cover.
• Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
• Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
• Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
• Lastly, stir through extra butter and add salt and pepper to taste.
• Serve and sprinkle over nuts (or stir nuts through rice).

SIMPLE GARLIC RICE

Steps:

• Saute garlic cloves in hot oil in a large saucepan over medium-high heat 2-3.
• Add rice, and saute 1 minute.
• Stir in 4 cups water and salt; bring to a boil.
• Cover, reduce heat to low, and simmer 30 minutes. Do not uncover rice until time is up.
• Remove from heat; let stand 5 minutes.
• Fluff with fork.

GARLIC BUTTER RICE

Steps:

• Melt the butter or margarine in a 10" skillet over med-high heat.
• Add the rice and stir.
• Add the bouillon cube(s) and stir until softened or dissolved.
• I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
• Watch closely so that the rice does not start to brown.
• You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
• Add the water and stir.
• Cover with a lid and bring it to a boil.
• Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
• This comes out better if it is "slow cooked".
• Add the garlic and stir.
• Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
• There may still be some melted butter at the bottom of the skillet, but that is okay.
• Stir well and turn the burner off.
• Let the skillet sit on the burner until you are ready to serve the rice.

GARLIC RICE

Steps:

• Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
• Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
• Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
• When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

GARLIC BUTTER

Steps:

• Combine the butter and garlic in a food processor or with a mixer until smooth. Season with salt and pepper.

GARLIC RICE

Steps:

• Heat the butter in a heavy saucepan and add the garlic.
• Stir then add the rice.
• Cook, stirring constantly, until all the butter has been absorbed, taking care not to let the rice brown.
• Add the stock, season to taste, cover, bring to the boil then reduce the heat as low as possible.
• Cook for 20 to 30 minutes until the rice is tender and all the liquid has been absorbed.

GARLIC BUTTER SHRIMP AND RICE

Steps:

• Prepare rice according to the directions on the box.
• In a large skillet, melt butter over medium ­heat.
• Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
• Stir in the shrimp and cook for 1 minute, stirring frequently.
• Add prepared rice to the skillet and mix until well combined.
• Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
• Remove from heat.
• Garnish with parmesan cheese.

GARLIC BUTTER RICE

Steps:

• Cut half of the garlic cloves into thin slices. Mince the other half of the garlic.
• Melt the butter in a medium pot over medium heat. Add the sliced garlic and let it cook for 3-4 minutes, until it's golden. Reduce the heat if the butter begins to brown. Using a slotted spoon, remove the garlic from the pot.
• Add the minced garlic to the pot and let it cook for 1 minute. Add the basmati rice, broth, salt, and pepper and stir the pot. Bring the pot to a boil then reduce the heat to low, cover the pot, and let it cook for 12 minutes.
• Remove the pot from the heat and let it rest, covered, for 10 minutes.
• Fluff the rice with a fork then serve topped with the cooked sliced garlic and some green onions.

GARLIC BUTTER

Steps:

• Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

BUTTER FRIED RICE

Steps:

• Cook rice.
• Melt the butter in a wok. Add a little oil to prevent it from burning.
• Add the garlic and stir till it browns. Adjust salt for taste or add some if you are using unsalted butter.
• Add the rice and mix it up.
• Toss for a few minutes. Add pepper for taste and coriander. Turn off the stove and cover rice for a minute.
• Serve. Tastes well with a fragrant curry.

GARLIC BUTTER

Steps:

• Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.