Gluten-Free Garlic Butter Rice
By the Gluten Free Recipes team ·
Transform simple rice into a fragrant and flavorful side dish with this quick garlic butter rice. Each fluffy grain is infused with rich garlic and buttery notes, creating a comforting and satisfying accompaniment to any meal.
At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including uncooked long-grain white rice, water or low-sodium vegetable broth, unsalted butter — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Garlic Butter Rice: When preparing this salads and sides recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Garlic Butter Rice: This recipe relies on naturally gluten-free rice and carefully selected ingredients. Ensure any broth used is certified gluten-free to avoid cross-contamination with gluten-containing grains.
Ingredients
- 2 cups uncooked long-grain white rice
- 4 cups water or low-sodium vegetable broth
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- 1
Rinse the uncooked long-grain white rice under cold water until the water runs clear, which helps remove excess starch for fluffier rice. In a medium saucepan, combine the rinsed rice with 4 cups of water or gluten-free vegetable broth, and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- 2
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for about 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time to ensure even cooking.
- 3
While the rice is simmering, melt 4 tablespoons of unsalted butter in a small skillet over medium-low heat. Add the 4 minced garlic cloves to the melted butter and sauté for about 1-2 minutes, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.
- 4
Once the rice has finished simmering, remove the saucepan from the heat and let it stand, covered, for an additional 5 minutes. This steaming period allows the rice to become perfectly fluffy. Then, fluff the rice gently with a fork.
- 5
Pour the fragrant garlic butter mixture over the fluffed rice. Add the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Gently toss everything together until the rice is evenly coated with the garlic butter and seasonings. If desired, stir in the chopped fresh parsley for a burst of color and freshness. Serve immediately.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
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