Ingredients:

  • 4 tbsp unsalted butter, divided
  • 6 cloves fresh garlic, minced
  • 1.5 cups long-grain jasmine or basmati rice
  • 1 small shallot, finely minced
  • 2.25 cups chicken or vegetable broth
  • 0.5 tsp kosher salt
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice
  • black pepper to taste

Instructions:

  1. Melt 2 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Once foaming, add the minced shallots and 4 cloves of the minced garlic. Sauté for 1–2 minutes until fragrant and golden.
  2. Add the dry, rinsed rice to the pan. Stir constantly for 3 minutes to coat each grain in butter (lipid-barrier technique) until the edges are translucent and the rice smells nutty.
  3. Pour in the broth and salt. Increase heat to high and bring to a rolling boil.
  4. Once boiling, reduce heat to the lowest setting and cover immediately with a tight-fitting lid. Simmer for 12-15 minutes without lifting the lid.
  5. Remove from heat and let the rice sit, covered, for 5 minutes to finish steaming. Remove lid, add the remaining 2 tablespoons of butter, the remaining 2 cloves of garlic, lemon juice, parsley, and cracked black pepper. Fluff with a fork and serve.