Side Dishes
This Outback Steakhouse rice recipe delivers the signature smoky garlic butter crunch you crave, transforming simple white rice into a restaurant-worthy side dish. The secret lies in perfectly toasted rice grains coated in a rich, aromatic butter blend—just like the version that made Outback famous.
After testing countless variations, I’ve refined this method to ensure every bite has that signature texture and flavor.
The key is cooking the rice in a skillet with garlic-infused butter until it develops a golden crunch, then finishing it under the broiler for a crispy exterior while keeping the centers tender. This technique ensures the rice stays separate and fluffy, not mushy, while absorbing the smoky, savory flavors.
The result is a dish that pairs perfectly with grilled steaks, chicken, or even as a standalone side—just like the one you’d order at Outback, but made at home.
Ingredients for outback rice
Eight essential ingredients transform basic rice into restaurant-style crunchy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, jasmine or basmati preferred |
| Unsalted Butter 🧈 | 6 tbsp | Cold, cut into small cubes |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled and minced |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smoky flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for brightness |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The rice is your foundation—jasmine or basmati holds up best to the toasting process. Most grocery stores carry these, but if you're at Whole Foods, their organic basmati is a great choice. For the butter, Land O'Lakes unsalted or Plugrá work perfectly—they melt cleanly without overpowering. The garlic should be fresh, with no green shoots or soft spots. Costco sells huge cloves for a steal, but even the small packs at Trader Joe's will do. Smoked paprika is key for that signature Outback flavor—Penzeys or McCormick are reliable brands, but check the expiration date. Freshly cracked black pepper makes all the difference here.
No smoked paprika? A pinch of liquid smoke plus regular paprika mimics the effect. Short on garlic? Garlic powder at half the amount works in a pinch, but fresh is ideal. Using low-sodium broth cuts down on extra salting later—Swanson or Pacific Foods are solid choices. For the parsley, fresh is best, but dried parsley at one-third the amount will suffice if needed. The butter should be cold when you start—take it out of the fridge 10 minutes before using so it softens slightly but doesn't melt. This ensures proper coating without greasing the pan too much.
Rice keeps well in an airtight container for 3-4 days in the fridge, though it's best served fresh. For longer storage, portion into single-serving containers and freeze for up to 3 months. Reheat gently in the microwave with a splash of water to restore crispiness. The butter blend can be prepped ahead—store it in the fridge for up to 1 week in a sealed container. Garnish with parsley right before serving to keep it vibrant.
Why You'll Love This Recipe
- Foolproof Basics: I swear by this—just toast the rice in butter until it’s golden, then add water and let it simmer. No measuring cups, no guesswork, just one-pot magic that even my college-dorm version of me could handle.
- Smoky Depth Fast: That smoked paprika and garlic? It turns bland rice into something ridiculously good with zero effort. The butter melts into the grains, and suddenly you’ve got restaurant-level flavor without the fuss.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch, and it stays fluffy for days—perfect for lunches or when I’m too tired to think. Toss it with grilled chicken or eggs, and you’ve got dinner and lunch sorted.
- Budget Magic: Long-grain rice and butter? Check. Garlic and spices? Check. This feeds four for under $3 and still feels like a treat. Honestly, I make it weekly just to keep groceries from spiraling.
Step-by-step instructions for smoky garlic butter rice
Here's how to create that signature Outback flavor with crispy edges and aromatic garlic butter.
Prepare the Garlic Butter Base
In a large skillet over medium heat, melt 4 tablespoons of the unsalted butter until it foams. Add the 6 cloves minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Here's the thing—garlic burns quickly, so keep an eye on it.
Stir in the 1 teaspoon smoked paprika, 0.5 teaspoon ground black pepper, and 0.5 teaspoon kosher salt. Cook for another 30 seconds until the spices are fully incorporated and you can smell that deep, smoky aroma developing. This aromatic base is what makes this rice taste like it came straight from a restaurant kitchen.
Toast the Rice for Perfect Texture
Add the 2 cups long-grain white rice to the skillet and stir to coat it evenly in the garlic butter mixture. Cook for 2-3 minutes, stirring constantly, until the rice grains become translucent at the edges and develop a slight golden color. This toasting step is crucial—it prevents mushy rice and creates that beautiful crunch you get at Outback.
Don't skip this step. You'll know it's ready when the rice starts to look slightly glossy and the edges begin to turn opaque. If it sticks, add a splash of water and keep stirring—just don't let it brown.
Add Broth and Simmer Gently
Pour in the 1.5 cups chicken broth all at once. Stir gently to combine, then bring to a simmer over medium-low heat. The moment you see small bubbles form around the edges, reduce the heat to maintain a gentle simmer. Here's what I do—cover the skillet with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Don't peek or stir during this time. The rice needs to steam evenly, and disturbing it can create uneven cooking. After 15 minutes, check the rice—it should have absorbed most of the liquid but still feel slightly moist in the center.
Finish with Remaining Butter and Rest
Remove the skillet from heat and stir in the remaining 2 tablespoons unsalted butter. This final addition creates that signature buttery richness that makes this rice so irresistible. Let the rice sit covered for 5 minutes to allow any remaining steam to distribute throughout.
Fluff the rice gently with a fork, then transfer to a serving dish. Garnish with the 2 tablespoons chopped fresh parsley just before serving. The parsley adds a fresh contrast to the rich, smoky flavors and makes the dish look restaurant-worthy.
Pro Tips For Making Outback Rice
- TOAST THE GARLIC: DESCRIPTION: Don’t just mince it—sizzle those garlic cloves in the butter until they’re golden, not brown. I learned this the hard way: raw garlic tastes bitter in rice, and overcooking it turns bitter too. Hit medium heat, watch it like a hawk, and pull it out just as the edges start to crisp.
- USE A TIGHT LID: DESCRIPTION: Once the rice hits the water, slap that lid on immediately and don’t peek for 15 minutes. The steam is what cooks the rice evenly, not the heat. I used to lift the lid to check—big mistake. The rice dries out, and you’re left with a sad, uneven pile.
- SALT THE WATER: DESCRIPTION: Skip the butter salt and add a pinch of salt directly to the water before the rice goes in. The butter’s flavor is rich enough—you don’t need the rice tasting like a salt lick. Trust me, your taste buds will notice the difference.
- REST BEFORE SERVING: DESCRIPTION: Let the rice sit off the heat, covered, for at least 5 minutes after it’s done. This lets the steam redistribute, so every grain is fluffy, not gummy. I was in a rush once and served it straight from the pot—regretful choice. Patience here makes all the difference.
Creative variations of this recipe
Spicy Cajun Twist
For a bold Southern-inspired variation, add ½ teaspoon cayenne pepper and 1 teaspoon Cajun seasoning (like Tony Chachere's) to the garlic butter base. Use chicken andouille sausage instead of broth—simmer ½ cup diced sausage in the skillet for 3 minutes before adding rice.
Finish with green onions and a squeeze of lemon. This version pairs perfectly with grilled shrimp or blackened chicken. 🌶️
Cheesy Ranch Crunch
Transform this into a crowd-pleasing appetizer by mixing in ½ cup shredded cheddar cheese and 2 tbsp ranch seasoning (like Hidden Valley) after removing from heat. For extra crunch, broil for 1-2 minutes until cheese melts and edges crisp.
Garnish with crumbled bacon and extra parsley. Serve with marinara for dipping or alongside burgers. 🧀
Lemon-Herb Mediterranean
Brighten the dish with zest of 1 lemon and 1 tbsp dried oregano in the garlic butter. Swap chicken broth for vegetable broth and add ½ cup diced bell peppers and ¼ cup chopped kalamata olives during the simmer.
Finish with lemon wedges and fresh dill. This version works beautifully with grilled lamb or as a vegetarian main. 🍋
Breakfast-Style Crunch
Make this rice the star of brunch by stirring in 2 scrambled eggs and ¼ cup shredded cheddar at the end. Top with crispy bacon bits and chives.
For extra richness, add 1 tbsp cream cheese to the garlic butter. Serve with a side of sausage patties or hash browns for a hearty meal. 🍳
Asian-Inspired Sesame
Infuse the dish with 1 tsp sesame oil and 1 tsp soy sauce in the garlic butter. Add ¼ cup chopped green onions and 1 tsp grated ginger with the rice.
Finish with toasted sesame seeds and sriracha drizzle. This fusion version pairs wonderfully with teriyaki chicken or beef stir-fry. 🌱
Protein-Packed Steakhouse
Elevate this to a full steakhouse side by adding ½ cup diced mushrooms and ¼ cup beef consommé to the broth. Stir in 2 tbsp chopped parsley and 1 tsp Worcestershire sauce at the end.
Garnish with crispy fried shallots (from Trader Joe's). This version deserves a place alongside your next steak dinner. 🥩
Nutrition facts
Frequently asked questions
Why does Outback rice have that signature crunch?
The secret lies in toasting the rice in butter before cooking it. This step creates a crispy exterior while keeping the centers tender. The final touch of extra butter before serving adds that signature buttery crunch that makes it so irresistible.
Can I make this recipe without smoked paprika?
Yes! For a similar smoky flavor, mix ½ teaspoon liquid smoke with ½ teaspoon regular paprika. If you don't have either, just use ½ teaspoon extra garlic powder for a stronger garlic flavor. The dish will still taste delicious!
How do I prevent my rice from getting mushy?
Never stir the rice after adding the broth—let it steam undisturbed for 15 minutes. Also, make sure to use jasmine or basmati rice, which hold up better to toasting. If it starts sticking, add just a splash of water and keep stirring.
Can I make this recipe in a rice cooker?
While possible, a skillet gives you better control over the toasting and crisping process. For a rice cooker version, toast the rice in a separate pan first, then transfer it to the cooker with the broth. You'll lose some of that signature crunch, but it'll still be flavorful.
What's the best way to reheat leftover Outback-style rice?
Sprinkle a few drops of water over the rice and cover with a damp paper towel. Microwave for 30-45 seconds to restore moisture. For extra crunch, broil for 1-2 minutes after reheating. Store leftovers in an airtight container for up to 4 days.