Garlic butter rice

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Garlic butter rice

Serves: 2

By: Koj

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Great with beef and chicken dishes

Ingredients

Garlic butter

• 50g unsalted butter (you can use salted butter, but you just need to adjust the salt later)
• 2 cloves of garlic

Garlic butter rice

• 200g Japanese rice (cooked according to Koj's recipe)
• 5g of fine sea salt (a large 4 finger pinch)
• 1 spring onion, finely sliced

Instructions

Prep: make garlic butter

1. You can make a big batch of garlic butter and freeze it if you like garlic butter for making garlic butter rice, garlic bread, or a dip for doughballs
2. Melt the butter in a saucepan
3. Finely slice, or grate, the garlic and add directly into the melting butter
4. Leave on a very low heat to infuse (minimum 10 minutes, maximum 45 minutes)
5. Remove from the heat and set aside to cool 
6. If you are making more than you need, place it in a container or ramekin to set so that you can portion it and freeze it

Prep

1. Weight out, measure and cook the rice according to Koj's plain Japanese rice recipe
2. Chop the spring onion as finely as you possibly can

Flavour the rice

1. Once the rice is cooked, leave it to stand for 5 minutes
2. Fluff the rice to separate the grains
3. Add garlic butter to taste (I recommend 1 tablespoon per person)
4. Add fine sea salt to taste (I recommend 1 large pinch per person)
5. Mix gently - the grains should become shiny and golden, but if they no longer stick, then you've added too much butter
6. Top it with finely chopped spring onions 

Calories

320.65

Fat (grams)

20.77

Sat. Fat (grams)

12.76

Carbs (grams)

31.39

Fiber (grams)

0.91

Net carbs

30.48

Sugar (grams)

0.24

Protein (grams)

2.89

Sodium (milligrams)

978.72

Cholesterol (grams)

53.75

Created using The Recipes Generator

Substitutions and alternatives
If you don’t have Japanese rice, try cooking risotto rice (e.g. arborio or carnaroli) using the same method

Also see
Koj’s recipe for plain Japanese rice