Garlic Rice
A delicious rice dish crisped together with butter and garlic for a savory textural delight. Served as a breakfast dish in the Philippines.
Equipment
- 10-12” Nonstick or Castiron Pan
- Micro plane or garlic press
Ingredients
- 2 C Medium Grain Rice Cooked and cooled; If already cooked you will use 3 C cooked rice.
- 6 TBSP Butter
- 12 Cloves Garlic
- 4 TBSP Olive Oil 2 at the beginning, and 2 reserved for the end
- 1.5 TSP Fine Salt
Instructions
For the Rice
- If your rice is uncooked, wash it until the water runs clear to get rid of excess starch (this can make the rice mushy). Cook per the instructions on the package and set aside to cool. If you’re using leftover rice, skip to the next step.
To Make Garlic Rice
- Heat a 12” pan over medium heat and add in your oil and 4 TBSP of the butter. Cook until the butter is melted and then add in the garlic. Cook for 2-3 minutes, stirring consistently so the garlic cooks evenly and not in clumps. Just as it starts to turn golden and crispy, add in the cooked rice and toss with a spatula to coat the rice in the garlic butter. Add in salt and consider to toss and coat the rice for about another minute.
- Take your remaining butter and cut into long, thin strips. Burrow the butter strips around the pan in the rice. As the butter melts, it will go to the bottom of the pan and help season and crisp the bottom rice. Leave the pan over medium heat for about 15 minutes, or until checking with a spatula, you can see that the pan-side rice is a nice golden brown.
- Once the rice on the bottom of the pan is golden, flip it gently with a spatula to combine it with the fluffy rice on top. Add in your remaining olive oil and increase heat to high for 2-3 minutes (or until the rice is crispy but not golden) to crisp the rice newly moved to the bottom of the pan. Plate the rice, and garnish with scallion greens if desired. Enjoy!