Mel’s garlic butter rice

Mel can do no wrong! This rice is delish!!! 

4 TBSP butter 

4 garlic cloves, finely minced, about 1 tablespoon 

1 1/2 cups long grain white rice or white jasmine rice 

2 1/4 cups low-sodium chicken broth or stock 

1 tsp table salt 

Chopped, fresh parsley for garnish (optional) 

INSTRUCTIONS 

• Melt the butter in a 4- or 5-quart saucepan over medium heat. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until it smells fragrant (don't let it burn or it can turn bitter-tasting). 
• Add the rice and cook, stirring constantly, for about a minute, until the grains are evenly coated in butter. 
• Add the broth/stock and salt and stir. 
• Increase the heat to medium-high, bring the liquid to a boil, stir once (scraping up any rice on the bottom of the pan), immediately cover the pan and reduce the heat to medium-low so the rice maintains a simmer but not a vigorous boil.
• Cook for 16 minutes. At the end of cooking, DO NOT LIFT THE LID. Remove the pan from the heat and let it rest for 5 to 10 minutes. Fluff and serve, topping with chopped, fresh parsley, if desired. 
  
  Recipe from Mel’s kitchen cafe