Garlic Butter Rice Pilaf

Long-grain rice toasts in butter with mellow garlic and shallot, simmers in vegetable broth, then rests covered for fluffy, separate grains.

43 min

6 servings

Ingredients

1 1/2 cups long-grain white rice

2 tbsp unsalted butter

1/4 cup finely minced shallot

2 garlic cloves, finely minced

2 1/4 cups low-sodium vegetable broth

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp finely chopped flat-leaf parsley

Medium saucepan with tight-fitting lid · Fine-mesh sieve · Fork

Keep the garlic mellow

Use low heat and keep the garlic moving; take the pan toward the broth while the garlic is fragrant but still pale.

Fluff at the end

A fork separates the rested grains without crushing them; fold parsley through just before serving.

01. Rinse the rice until the runoff is mostly clear, then drain thoroughly so it can toast instead of steaming.

02. Melt butter over medium-low and soften the shallot until translucent; keep the butter pale.

03. Stir garlic into the butter for about 30 seconds, just until fragrant and still pale.

04. Add drained rice and stir until each grain is glossy with opaque edges and a lightly nutty smell.

05. Add vegetable broth, salt, and pepper; bring to a gentle boil rather than a hard rolling boil.

06. Cover tightly, lower the heat, and simmer undisturbed until the broth is absorbed and rice is tender.

07. Turn off the heat and leave the lid on during the rest so trapped steam finishes the grains evenly.

08. Lift and separate the rice with a fork, fold in parsley, and serve while hot.