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Easy Garlic Butter Rice in Rice Cooker (Fluffy & Flavorful) - Simple Weeknight Favorite

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Long-grain white rice (jasmine or basmati preferred) – 2 cups
  • Unsalted butter – 3 tablespoons
  • Fresh garlic – 4 to 5 cloves, minced
  • Low-sodium chicken or vegetable broth – 2 cups (or water)
  • Salt – 1 to 1½ teaspoons (adjust if using salted butter or regular broth)
  • Black pepper – 1/4 teaspoon
  • Olive oil – 1 teaspoon (optional, helps prevent sticking)
  • Fresh parsley or chives – 2 tablespoons, chopped (optional garnish)
  • Lemon zest or a squeeze of lemon (optional, for brightness)

Method
 

  1. Rinse the rice: Place rice in a fine mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear. Drain well to avoid soggy rice.
  2. Sauté the garlic: In a small skillet, melt the butter over medium-low heat. Add the minced garlic and cook 1–2 minutes until fragrant and just turning golden. Do not brown deeply, or it will taste bitter.
  3. Add to the rice cooker: Pour the rinsed rice into the rice cooker pot. Add the sautéed garlic and butter, olive oil (if using), salt, and black pepper. Stir to coat the grains.
  4. Measure the liquid: Add 2 cups broth (or water). For jasmine or basmati, a 1:1 liquid-to-rice ratio works well in most rice cookers. If your cooker tends to run hot, add an extra 2–3 tablespoons liquid.
  5. Cook: Close the lid and set to the standard white rice setting. Avoid opening the lid during cooking, which releases steam and affects texture.
  6. Rest and fluff: When it clicks to warm, let the rice rest 10 minutes. Open, fluff gently with a rice paddle or fork to separate grains.
  7. Finish and serve: Stir in chopped parsley or chives. Add a pinch more salt if needed and a light squeeze of lemon for brightness. Serve warm.