Steps
- Melt half of 50g of unsalted butter in a 10in / 25cm saucepan over medium-high heat. Cook 5 finely minced garlic cloves for 30 seconds, until light golden.
- Add 2 cups of uncooked long-grain white rice, without rinsing, and stir for 30 seconds, until translucent.
- Add 3 cups of low-sodium chicken broth and ¾ teaspoon of kosher salt. Bring to a simmer over high heat, cover, and reduce the heat to low.
- Cook for 15 minutes without stirring or lifting the lid, until the liquid is absorbed. Remove from the heat and rest covered for 10 minutes.
- Fluff the rice and fold in the remaining butter until melted.