Garlic Butter Rice
This rice is soooo good!
|1/3 cup||margarine (or soft margarine) or 1/3 cup butter (or soft margarine)|
|1/2 cup||white rice (or jasmine)|
|1 to 2||chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)|
|1 1/2 cup||water or 1 1/2 cups chicken broth|
|2 to 3 tablespoons||chopped garlic (or minced)|
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.