Garlic Rice Recipe (Quick & Easy!)

Ingredients

• 45 ml (3 tbsp)olive oil
• 75 g (½ cup), dicedyellow onion
• 45 ml (3 tbsp), or 3–4 cloves, mincedminced garlic
• 280 g (1½ cups)long-grain rice
• 475 ml (2 cups) for the Instant Pot, or 710 ml (3 cups) for the stovetopchicken broth
• 1 tsp (5 ml)salt
• 28 g (2 tbsp)butter
• to taste, optionalchives or parsley

Instructions

1. 1

   Sauté the onion

   For the Instant Pot method, select the sauté setting. Once the pot is very hot, add the oil and cook the onion for 3–4 minutes, until translucent.

2. 2

   Toast the garlic

   Add the garlic and cook for about 1 minute, until it is just beginning to toast.

3. 3

   Toast the rice

   Stir in the rice and toast for 1–2 minutes, stirring until every grain is coated in oil and the grains are beginning to turn translucent.

4. 4

   Pressure cook

   Add 475 ml (2 cups) of chicken broth and the salt. Scrape any rice grains down into the liquid, seal the Instant Pot and press the rice setting.

5. 5

   Release and finish

   When the Instant Pot signals that it has finished, let the pressure release naturally for 10 minutes without releasing the steam. Then release the remaining steam and open the lid. Fluff the rice with a fork, add the butter and herbs, stir carefully and serve warm.

6. 6

   Heat the stock

   For the stovetop method, microwave 710 ml (3 cups) of chicken stock until hot while continuing with the recipe.

7. 7

   Sauté the onion

   Heat a medium saucepan over medium-high heat. When hot, add the oil and cook the onion for 3–4 minutes, until translucent.

8. 8

   Toast the garlic

   Add the garlic and cook for about 1 minute, until it is just beginning to toast.

9. 9

   Toast the rice

   Stir in the rice and toast for 1–2 minutes, stirring until every grain is coated in oil and the grains are beginning to turn translucent.

10. 10

    Simmer the rice

    Add the hot stock and salt, then cover the saucepan immediately. Cook over low heat for 20 minutes; the rice should simmer gently.

11. 11

    Fluff and serve

    When the rice is cooked, remove the lid and fluff it with a fork. Add the butter and fresh herbs, stir gently until combined and serve warm.

What is garlic rice?

Garlic rice is a straightforward American-style side dish in which rice is cooked with garlic, onion and broth for a savoury flavour. Rice dishes flavoured with garlic appear in many cuisines, while this version uses familiar pantry ingredients and offers both Instant Pot and stovetop methods.

Toasting the garlic and rice first gives the dish depth without making the garlic taste overly sharp. Butter and optional fresh herbs are stirred in at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 451 calories, 8g protein, 77g carbs, 12g fat.

Most of the carbohydrates come from the rice, while olive oil and butter provide most of the fat. The broth contributes some protein, but the rice remains a side rather than a main source of protein; pair it with chicken, beef, pork or another protein and add vegetables to balance the plate.

Why toast the aromatics and rice?

Onion: cooking it in oil for 3–4 minutes softens it until translucent, forming a mellow base for the rice.

Garlic: a brief, roughly 1-minute toast takes the raw edge off; watch closely so it does not burn.

Rice: stirring it in the oil for 1–2 minutes coats the grains and lets them begin to turn translucent before liquid is added.

Choosing the cooking method

Instant Pot: this method uses 475 ml (2 cups) of broth and the rice setting, followed by a 10-minute natural release. Keep the lid sealed during that release, then let out the remaining steam.

Stovetop: use 710 ml (3 cups) of hot stock, cover the pan straight away and simmer gently on low for 20 minutes. Heating the stock first is part of this method.

How to judge the texture

During the stovetop simmer, the rice should cook at a soft simmer rather than a vigorous boil. Keep the lid on while it cooks so the liquid stays in the pan.

When cooking is complete, fluff the rice with a fork to separate the grains. Stir in the butter and herbs gently so the rice stays light rather than compressed.

Finishing with butter and herbs

Butter: add it after cooking, when the rice is fluffed, and stir it through until combined. This gives the finished rice a richer flavour.

Herbs: chives or parsley are optional; add them at the end for a fresh note. Use either or both, according to preference.

What to serve with garlic rice

The recipe pairs well with beef, pork or chicken, making it a flexible side for a simple main course. Spoon it alongside the protein and serve while warm.

For a more rounded plate, add a vegetable side such as steamed greens or roasted vegetables. Keep the rice as the starchy component of the meal.

Recipe notes & tips

• Dice the onion evenly so it softens at a consistent pace.
• Keep a close eye on the garlic as it toasts; it should only just begin to colour.
• Stir the rice while toasting so the grains are evenly coated in oil.
• For the stovetop method, heat the stock before adding it to the pan.
• Let the Instant Pot release naturally for the full 10 minutes before venting.
• Fluff with a fork before gently folding in the butter and herbs.

Variations

• Use parsley: stir it through at the end for a fresh herbal finish.
• Use chives: add them after cooking for a mild onion-like note.
• Choose vegetable broth: use it in place of chicken broth for a different savoury base.
• Add black pepper: season the finished rice to taste.
• Serve with vegetables: pair the rice with roasted or steamed vegetables for a fuller plate.

Common mistakes to avoid

• Burning the garlic: cook it for about 1 minute and take it off the heat once it just begins to toast.
• Skipping the rice toast: stir the grains in the oil for 1–2 minutes before adding broth.
• Venting the Instant Pot early: wait through the full 10-minute natural release before releasing the steam.
• Boiling the stovetop rice hard: keep the heat low so it simmers softly for 20 minutes.
• Lifting the stovetop lid while cooking: cover the pan immediately after adding stock and leave it covered for the simmer.

How to store

Refrigerate leftover rice in a covered container and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if needed to loosen the grains.

Frequently asked questions