Garlic Butter Rice
If you have read my previous posts, you would know that I absolutely love garlic. This recipe is sort of an extension of my love for garlic, but more importantly it is also a recipe that I have been working on for close to 2 years and I have finally gotten the perfect combination of ingredients to get soft, fluffy and fragrant garlic butter rice. Not only is it really easy (just throw everything into the rice cooker), all the ingredients required can be found sitting in your pantry, I guarantee it!
For days when I put on a roast or have pan-fried salmon or pork chops as a main dish, I have to decide between having potatoes or fragrant rice to fit into the "carbs" part of the meal. The problem is, my son only eats potatoes when made into wedges or fries and not any other way such as potato salad or mashed potatoes, in fact, not even when I made my version of a rosti (my personal favourite). So the only way to go is to make fragrant rice right? But we have rice with dishes most days already, so rice again would be boring. Therefore, 2 years ago on a hot July evening, I decided to try my hands at making butter rice. That attempt didn't go very well as the only difference between my attempted butter rice and normal steamed rice is that what I got was only slightly oilier than normal rice. Since that first try, I have gotten rice that either was under-or-over-seasoned, or too oily, or too yellow (too much turmeric). So after my nth try at garlic butter rice, here is the combination that has proven to be just right, and just absolutely delicious.
I had loads of fresh minced garlic in my version of garlic butter rice but adding garlic powder instead is great as well. If you want your rice to be on the darker yellow side, just throw in an additional half teaspoon of turmeric into the mix. After the rice has cooked and is still hot, taste it and season further, remember to combine the salt into the rice evenly. This garlic butter rice is great as a side dish or as a staple with various tasty stir-fries.