Friday, August 19, 2011

The Best Garlicky Rice Ever

From Every Kitchen Tells Its Stories

Don’t be scared off by the amount of garlic. This is the sweetest, buttery-est rice you will ever try

Hands-on time: 10 minutes
Cooking time: 30 minutes
Serves 6-8


4 tbsp butter
8 cloves garlic, minced - This is not a typo!
1 large onion, coarsely chopped (1 cup)
1 medium carrot, peeled and chopped or grated (½ cup)
2 cups plain white raw rice, preferably Italian, well rinsed & drained
4 cups chicken stock

1. In large skillet, melt butter and cook carrot and onion until golden, about 5 minutes.

2. Add garlic now so it will be aromatic. If you cook garlic in step 1 with onion mixture it will become bitter.

3. Add rice to the pan with an additional tbsp of butter if needed. Stir to coat the rice.

4. Add chicken stock, bring to a boil then lower the heat to medium-low and cover. Simmer for 20-30 minutes.

5. Remove from heat, fluff/stir gently with a fork. Re-cover and let rest for 5 minutes or so.

It’s perfect for BBQ suppers and cold winter nights. I love it with grilled steaks and chicken. And I love it even more with slow cooked roasts.

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