The vast majority of recipes in my blog were created by other people. When someone's recipe catches my eye, I make it and if it's good, it goes in my blog. This dish happens to be one of the few original recipes in my blog. I've been making this dish for over 20 years. My boys were hooked on it growing up.
My wife and mother-in-law put this dish in their all-time favorites column. My old friend Todd Marella grabbed the recipe when I first blogged about it, and now it's his daughter's favorite. It's simple to make. It's amazingly versatile as it pairs perfectly with everything from the most delicate chicken dish to roasted beef.
So why am I writing about it again? I've slightly modified the recipe over time...plus I discovered a new ingredient that that makes this a grand slam every time you step up to the plate. My good people, welcome if you will, the Babe Ruth of butter...SHAMY Garlic Butter.
This butter is an absolute game changer. I swear I could just pull up to a table, fork in hand and eat it right out of the tub. The ingredient list is awesome. Fresh cream butter, parmesan cheese, sea salt and basil. I buy it on Amazon.com, where two, ten-ounce tubs will set you back $20. Besides using it in my garlic rice, I also use it to make garlic bread, butter burgers...heck, I use it on just about anything that calls for butter. And fortunately, just about everything I cook calls for butter. And garlic.
2 tablespoons roasted garlic olive oil (I get mine on Amazon)
2 cups of sushi rice
1 tablespoon dried, minced garlic
3 tablespoons of Shamy Garlic Butter
2-1/2 cups of water
- Place all ingredients in a medium sauce pan (with a lid).
- Turn stovetop burner to high. Bring pan to a boil.
- When water boils, reduce heat to low (simmer), cover and let it cook for 15 minutes.
- After the 15 minutes are up, turn heat off but let pan sit on warm burner for another 15 minutes.
- Uncover pan and stir to fluff rice. Serve.
Wine pairing: Merlot
|Grogs and Goldie, 1956|