Garlic Rice
For 5 people
333g white basmati rice, do NOT rinse
50 g unsalted butter, divided into 2
4 garlic cloves, finely minced
625mil chicken/vegetable stock
1/2 tsp table salt
3/4 tbsp spoon fresh parsley
Melt half the butter in a large saucepan. Once foamy, add the garlic for 30 seconds until it turns light golden.
Add the rice and stir for 30 seconds until it is all coated.
Add stock and salt. Turn up heat to high, then once the water starts bubbling (ALL over the surface), put the lid on and immediately turn the stove down to low/medium low.
Set time for 15 minutes - leave alone.
Once timer has gone off, move off heat and set timer once again for 10 minutes - to REST.
After 10 minutes resting, add remaining butter and parsley, fluff through with rice paddle.
This will work with long grain, medium grain, short grain and basmati. Not suitable for brown rice or jasmine rice.