Garlic Butter Rice

Steps

1. 1
   Crush and finely chop 6 cloves of fresh garlic. Thinly slice the green onions, keeping the white and green parts separate.
2. 2
   In a container, mix 2.5 cups of water with 1 tbsp of chicken bouillon powder to create your stock.
3. 3
   Rinse 2 cups of jasmine rice three times and drain well.
4. 4
   Add 3 tbsp of unsalted butter to a large pot and heat over medium-high heat until melted.
5. 5
   Add the chopped garlic and white parts of the green onions to the butter, sautéing for about 1 minute until fragrant and light golden.
6. 6
   Add the drained rice and stir for about 1 minute to ensure the aromatic butter coats every grain evenly.
7. 7
   Once the rice begins to turn translucent, pour in the stock, add 1/4 tsp of salt, and stir continuously until it comes to a boil.
8. 8
   Reduce heat to low, cover with a lid, and simmer for about 15 minutes until the rice is fully cooked.
9. 9
   Remove from heat and let it steam for 10 minutes without lifting the lid.
10. 10
    Open the lid, add the remaining 2 tbsp of unsalted butter and green onion parts, and gently mix together.