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Applebee's rice recipe delivers that signature creamy, herby flavor you crave—buttery, aromatic, and perfectly tender every time. 💛 The secret lies in a blend of garlic, herbs, and a touch of cream that transforms simple white rice into restaurant-quality comfort. I've replicated this dish exactly, so you can enjoy that familiar taste at home without the wait. What sets this apart is the foolproof technique that ensures fluffy, separate grains with a rich sauce coating each one. We start with a simple base of white rice, then build layers of flavor through sautéed garlic, fresh herbs, and a velvety cream mixture. The result? A dish that's creamy yet light, with just the right balance of savory and herbal notes. By the end, you'll have a pot of rice that's golden, fragrant, and packed with depth—ready to pair with grilled chicken, shrimp, or even steak for a full Applebee's-style meal. The texture is what makes it special: tender grains with a sauce that clings perfectly, just like the restaurant version. This recipe scales easily for a crowd, and leftovers reheat beautifully. Let's get cooking—your taste buds will thank you! The best part? You'll never have to settle for a lesser version again.
Ingredients for applebee's rice
Buttery, herby, and perfectly creamy—just like Applebee's. These 13 ingredients bring restaurant-quality rice to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed well |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Garlic Cloves 🧄 | 4 cloves | Minced finely (about 1 tbsp) |
| Fresh Parsley 🌿 | ¼ cup | Chopped finely (stems removed) |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tbsp dried thyme |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Garlic Powder 🧄 | ¼ tsp | For extra depth |
| Onion Powder 🧅 | ¼ tsp | For subtle sweetness |
| Olive Oil 🫒 | 1 tbsp | For sautéing garlic |
The butter is non-negotiable here—it's what gives that signature creamy texture. Store-brand butter works fine, but if you're feeling fancy, grab Plugrá or Land O'Lakes from the dairy section. Fresh herbs make all the difference, so if you're using dried, halve the amount. The garlic should be minced finely—a food processor does this in seconds—but if you're doing it by hand, take your time. For the rice, long-grain white is key; basmati or jasmine won't give the same texture. Pro tip: rinse the rice well before cooking to remove excess starch and prevent mushiness.
No heavy cream? Full-fat coconut milk works in a pinch, though it'll have a slightly different flavor. Short on fresh parsley? Fresh cilantro or basil can stand in, but reduce to half the amount. The chicken broth can be swapped for vegetable broth if needed, though the flavor will be subtly different. For extra richness, add 1 tbsp sour cream at the end. And if you're making this for a crowd, double everything—this recipe scales perfectly. The lemon juice is what brightens up the dish, so don't skip it, even if it's just a splash.
This rice reheats beautifully—just add a splash of water or broth and warm through. Keeps in the fridge for 4-5 days in an airtight container, though it's best within the first 2 days. Freezes for 3 months if you portion it into single servings first. For leftovers, microwave with a damp paper towel over the top to keep it moist. And if you're serving this with steak or shrimp, make extra—it disappears fast.
Why You'll Love This Recipe
- The secret’s in the melt: butter browned until it’s just golden, then garlic sizzling until it smells like a Parisian bistro. The thyme leaves? They dissolve into the rice, leaving this warm, earthy aroma that makes every bite feel like a hug. Honestly, I’ve tried fancy basmati—this wins.
- No Chopping Needed: I swear by this recipe because it only asks for two things to prep: mincing garlic and tearing herbs. That’s it. No dicing, no peeling, no fuss—just the bare minimum before you’re stirring butter into rice like you’re some kind of sous chef.
- Butter-Garlic Magic: The secret’s in the melt: butter browned until it’s just golden, then garlic sizzling until it smells like a Parisian bistro. The thyme leaves? They dissolve into the rice, leaving this warm, earthy aroma that makes every bite feel like a hug. Honestly, I’ve tried fancy basmati—this wins.
- Weeknight to Dinner Party: Same rice, endless uses. Serve it plain as a side for fried chicken, pile it under steak, or toss it into a grain bowl with roasted veggies. My roommates steal it for their Taco Tuesday, and I don’t even mind. It’s the kind of dish that works everywhere without trying too hard.
Step-by-step instructions for applebee's creamy garlic herb rice
Here's how to recreate that signature restaurant-style rice with a rich, velvety texture.
🍳 Step 1: Sauté Garlic in Olive Oil Until Fragrant
Heat the 1 tablespoon olive oil in a medium saucepan over medium heat. Add the 4 cloves minced garlic cloves and sauté for 1-2 minutes until they turn golden and smell irresistible—this is where all the flavor starts. Watch closely so they don't burn, as burned garlic will make the whole dish bitter.
I like to stir constantly during this step because garlic burns faster than you'd think. You'll know it's ready when the pan smells like a garlic festival. This quick cooking preserves the garlic's sweetness rather than letting it turn bitter.
👨🍳 Step 2: Add Butter and Toast the Rice
Reduce heat to medium-low and add the 0.5 cup unsalted butter cut into small cubes. Let it melt completely, then add the 1.5 cups long-grain white rice. Stir for 2-3 minutes until the rice grains become translucent at the edges—this toasting step prevents mushy rice and builds flavor.
Here's the thing—don't skip this step. Toasting the rice in the butter creates a nutty base that makes the final dish taste more complex. You'll see the rice start to look slightly glossy, which means it's absorbing the butter's flavor. If you rush this, your rice will turn out bland.
🥘 Step 3: Pour in Broth and Bring to a Simmer
Add the 1.5 cups chicken broth, 1 tsp salt, 0.5 tsp ground black pepper, 0.25 tsp garlic powder, and 0.25 tsp onion powder. Stir gently to combine, then bring to a gentle simmer—you should see small bubbles forming around the edges but not a rolling boil.
Once simmering, reduce heat to low and cover the pan with a tight-fitting lid. Let it cook for 15 minutes without peeking. The steam will cook the rice evenly, and the lid traps the moisture to prevent drying. This is where that perfect creamy texture starts developing.
🍳 Step 4: Stir in Herbs and Cream for Richness
After 15 minutes, remove the lid and stir in the 0.25 cup fresh parsley, 0.25 cup fresh thyme leaves, and 0.5 cup heavy cream. The herbs should be evenly distributed, and the cream will create that signature velvety texture. Let it cook uncovered for another 5 minutes on low heat until the cream is fully incorporated.
I know it seems weird to add the herbs this late, but trust me—adding them at the end keeps their bright flavors intact rather than letting them cook down into oblivion. The cream will look slightly thickened by the end, which is exactly what you want for that restaurant-quality mouthfeel.
⏰ Step 5: Finish with Lemon Juice and Rest
Remove from heat and stir in the 1 tablespoon lemon juice. This brightens all the rich flavors and cuts through the creaminess just enough to make the dish balanced. Let the rice sit covered for 5 minutes—this resting period lets the flavors meld together and the rice absorb any remaining moisture.
Before serving, fluff the rice gently with a fork to separate the grains. The final texture should be creamy but not mushy, with each grain distinct. If it's too thick, stir in a splash of warm water or broth to loosen it. This dish tastes even better the longer it sits, so if you're serving it with entrees, let it rest for 10 minutes before serving.
Pro Tips For Making Applebee'S Rice
- TOAST THE GARLIC LOW: I learned this the hard way—crisping garlic too fast burns it into oblivion. Sauté those cloves over medium-low heat until golden and fragrant, stirring every 30 seconds. The butter’s flavor will carry the aroma, but don’t let the garlic turn into shoe leather.
- USE HALF THE WATER: Applebee’s rice is dry and buttery, not mushy. Measure 1 cup water per 2 cups rice (not 1:1). The extra starch from the rice will thicken the liquid into a creamy, clingy texture—just like the restaurant version.
- STIR ONCE, THEN STOP: After adding water, stir once to distribute the rice evenly, then walk away. Lifting the lid or stirring again releases steam and turns your rice into a sad, uneven mess. Let it cook undisturbed for 15 minutes, then fluff with a fork.
- CHOP HERBS FINE: Fresh parsley and thyme should be tiny confetti, not garnish. Pile them into a knife and chop in one spot—this keeps them from flying everywhere and ensures they melt into the rice instead of sitting on top. (Yes, even if you’re impatient like me.)
Serving suggestions for leftovers
Classic Pairings
This creamy garlic herb rice pairs perfectly with Applebee's signature grilled chicken or shrimp skewers. The rich, buttery flavor of the rice complements the smoky char of grilled proteins beautifully. For a complete meal, serve with a side of applebee's signature mac and cheese or a fresh green salad with a tangy vinaigrette. 🍗
Saucy Complements
Add a drizzle of applebee's honey mustard or creamy garlic sauce on top for extra indulgence. The sweetness of the honey mustard balances the herby notes, while the garlic sauce deepens the flavor profile. I like to serve it alongside garlic butter steak bites for a hearty, restaurant-style feast.
Vegetarian Options
For vegetarians, this rice shines with roasted mushrooms or grilled halloumi cheese. The earthy mushrooms absorb the creamy garlic flavors perfectly, while the halloumi adds a salty, savory contrast. A simple tomato-basil soup on the side rounds out the meal beautifully.
Meal Prep Tips
Make extra rice for meal prep—it reheats wonderfully! Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. When reheating, add a splash of warm water or broth to restore moisture. I love packing this rice in bento boxes with leftover grilled chicken for quick lunches all week. ✨
Presentation Ideas
For a restaurant-worthy presentation, transfer the rice to a serving dish and garnish with extra fresh parsley and a sprinkle of black pepper. Serve in a deep, ceramic bowl to let the creamy texture shine. Add a side of buttery corn or crispy roasted potatoes for a complete, satisfying plate.
Dessert Pairings
End your meal with a light dessert like applebee's famous apple pie or a simple vanilla ice cream. The creamy rice pairs surprisingly well with the sweet, spiced flavors of apple pie, creating a delightful contrast. For a refreshing finish, serve with sparkling lemonade or iced tea. 🍰
Nutrition facts
Frequently asked questions
Can I use brown rice instead of white rice for this recipe?
While you can technically use brown rice, it won't give you the same creamy, tender texture. Brown rice absorbs more liquid and has a chewier bite, which won't match the restaurant-style consistency. If you're set on brown rice, increase the cooking liquid by 50% and add an extra 5-10 minutes of cooking time. For the best results, stick with long-grain white rice as called for in the recipe.
What's the secret to getting that creamy texture without heavy cream?
The creamy texture comes from three key elements: butter, chicken broth, and the proper cooking technique. Start by toasting the rice in butter to build flavor, then simmer it in broth to create steam. The final creaminess comes from the butter's fat content and the way the rice absorbs the liquid. For a dairy-free version, use full-fat coconut milk instead of heavy cream, though the flavor will be subtly different.
Can I make this rice in a rice cooker?
Yes, but with a few adjustments! First, sauté the garlic and butter separately, then transfer everything to the rice cooker. Use 1.5 cups broth and 0.5 cup heavy cream (or coconut milk), and cook on the white rice setting. After cooking, stir in the herbs and lemon juice, then let it sit covered for 5 minutes before fluffing. The texture will be slightly different but still delicious.
Why does my rice turn out mushy?
Mushy rice usually happens from one of three things: not toasting the rice properly, peeking under the lid while cooking, or using too much liquid. First, always toast the rice in butter for 2-3 minutes before adding liquid. Second, never remove the lid while cooking—steam is what creates the perfect texture. Finally, use the exact amount of broth called for; if you're at high altitude, reduce the liquid by 1/4 cup.
How can I make this recipe vegetarian?
Swap the chicken broth for vegetable broth and use vegetable-based butter substitutes if needed. For extra flavor, stir in 1 tsp nutritional yeast or 1 tbsp soy sauce at the end. This rice pairs beautifully with roasted vegetables, grilled halloumi, or portobello mushrooms for a hearty vegetarian meal. The herby, creamy profile works perfectly without any meat.