Garlic Rice
Recipes > Dinner > Side Dishes > Garlic Rice

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Recipe Checklist:
  • 2 T Refined Olive Oil
  • 1 Yellow Onion (Macédoine)
  • 4 Garlic Cloves (Puréed)
  • 1 C White Long Grain Rice
  • 2 C Chicken Stock
  • 1 t Dried Thyme.
  • 1 Bay Leaf
  • 1 C Flat Leaf Parsley (Chopped)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Medium Saucepan or Dutch Oven
Estimated Time
45 Minutes
Serves 4-6
+ -



The preparation for this Garlic Rice is fairly straightforward. The most time consuming preparation step will be, if you elect to start from scratch, making the Chicken Stock. The flavor will make a big difference and creating Chicken Stock is very doable if you Organize and plan ahead.

Let’s talk about the Rice a second before we prep it. We are using a Long Grain White Rice (Minute Rice and Converted Rice won’t work well here) because it is a Starchy Rice and will hold its shape and cook up with separated rice grains. Medium Grain Rice and Short Grain Rice will tend to be too sticky and clump up.

With the Rice choice explained, our first step is to rinse the Long Grain White Rice. We are rinsing it to remove excess starch so that there is even less of a chance of encountering any stickiness. Place the Rice in a fine mesh Strainer and rinse it under cold running water until it is running clear. This should take around 2 minutes. Once it is rinsed, remove it from the faucet and give it a good shake, without tossing the rice grains all over your kitchen.  Let it sit and dry while you move on to prepping your other produce.

We are choosing to use Refined Olive Oil because it is generally economical and because it has a higher Smoke Point. Refined Olive Oil is appropriate for the Sauté described below which uses higher heat. Extra Virgin Olive Oil is terrific but not a good call when Sautéing (too expensive and the Smoke Point is too low). 

The final prep for this Garlic Rice includes making a Macédoine (Small Dice) of the Yellow Onion, Puréeing the Garlic and Chopping the Flat Leaf Parsley. Reserve the Chopped Flat Leaf Parsley for Garnishing the finished Garlic Rice.


With all of your prep work done, set up your Mise en Place with your ingredients.

To begin, place a medium Sauce Pan or Dutch Oven over Medium/High Heat. Pour in the Refined Olive Oil. Wait for it to reach its Smoke Point, which is a Visual Clue that there is adequate heat in the pan to start cooking.

Once the Smoke Point has been reached, Sauté the Yellow Onion and Puréed Garlic until both are golden brown. This should take a few minutes.

Once the Onion and Garlic are golden brown, add in the Long Grain White Rice, the Chicken Stock, the dried Thyme and the Bay Leaf. Bring everything to a Boil before turning the heat down to Low Heat and starting a Simmer. Cover the pot with its lid and maintain the Simmer for 25 minutes or until all of the cooking liquid has been absorbed by the Rice. Give the Garlic Rice a little stir about half way through (around the 15 minute mark). It should be done when all of the liquid is absorbed and the Rice grains are Al Dente.

Before service, remove the Bay Leaf and then give the Garlic Rice a gentle stir to make sure everything has been fully incorporated.

Garnish the Garlic Rice with a Pinch of Chopped Flat Leaf Parsley.

Serve Immediately or hold for 2-3 hours hot for service. Garlic Rice can be made 2-3 days ahead of time and re-heated for service.

Once made, Garlic Rice can be refrigerated for 2-3 days. Frozen it can last 6 months. To freeze let the hot Garlic Rice Temper to room temperature and then freeze it in an airtight container such as a Ziploc bag or Tupperware, etc.