Jasmine Rice with Garlic (Print Version)

Fragrant jasmine rice delicately infused with aromatic garlic oil, creating a fluffy and flavorful Asian-inspired side dish.

# Ingredient List:

→ Rice Base

01 - 1 cup jasmine rice
02 - 1 ½ cups water
03 - ½ teaspoon fine sea salt

→ Garlic Oil

04 - 2 tablespoons neutral oil (canola or vegetable)
05 - 4 large garlic cloves, finely minced

→ Optional Garnish

06 - 2 tablespoons chopped fresh cilantro or scallions

# Recipe Steps:

01 - Rinse jasmine rice under cold water until water runs clear. Drain thoroughly to remove excess starch.
02 - Heat oil in a small saucepan over medium-low heat. Add minced garlic and sauté gently for 1-2 minutes until fragrant and lightly golden, taking care not to brown the garlic.
03 - Add rinsed rice to the saucepan and stir continuously for 1 minute to coat each grain evenly with the aromatic garlic oil.
04 - Pour in water and add salt. Stir gently to combine and bring mixture to a boil over medium heat.
05 - Reduce heat to low, cover tightly with lid, and simmer for 12-15 minutes until water is completely absorbed and rice is tender.
06 - Remove from heat and let rice rest, covered, for 5 minutes to allow grains to settle and finish cooking evenly.
07 - Fluff rice gently with a fork. Garnish with chopped cilantro or scallions if desired and serve warm.

# Expert Suggestions:

01 -
  • The rice comes out impossibly fluffy and fragrant, not gummy or heavy like plain steamed rice can be
  • It requires five minutes of active work but tastes like something from a restaurant
  • Everyone will ask what you did to the rice, but it is the simplest secret in your kitchen
02 -
  • Medium-low heat for the garlic is non-negotiable. High heat burns garlic and makes it taste bitter.
  • Resist the urge to lift the lid while the rice simmers. Steam escapes and the rice will not cook evenly.
  • The resting step is just as important as the cooking. Fluffy rice needs that final steam period.
03 -
  • Minced garlic should be as fine and even as possible so it infuses evenly throughout the rice
  • A heavy-bottomed saucepan prevents hot spots that can scorch the garlic before the rice even cooks
Go Back