Fragrant Jasmine Rice with Garlic (Printable Version)

Fluffy jasmine rice delicately infused with aromatic garlic oil, perfect as a flavorful side for Asian-inspired meals.

# What You'll Need:

→ 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

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. Drain thoroughly to remove excess starch.
02 - Heat oil in small saucepan over medium-low heat. Add minced garlic and sauté 1–2 minutes until fragrant and lightly golden. Avoid browning.
03 - Add rinsed rice to saucepan, stirring to coat grains evenly with garlic oil. Toast for 1 minute.
04 - Pour in water and add salt. Stir gently and bring mixture to a boil.
05 - Reduce heat to low, cover with tight-fitting lid, and simmer 12–15 minutes until water is absorbed and rice is tender.
06 - Remove from heat. Keep covered and let rice rest 5 minutes to complete steaming process.
07 - Fluff rice gently with fork. Garnish with cilantro or scallions if desired. Serve warm.

# Expert Hints:

01 -
  • The garlic infuses throughout every grain while keeping the rice impossibly light and fluffy not heavy or greasy as you might fear.
  • Its absolutely foolproof even when youre multitasking with other dishes since the technique prevents the common sticky rice mishaps.
02 -
  • Never walk away during the garlic sautéing stage I once burned the garlic while answering the phone and had to start over because theres no rescuing bitter burnt garlic.
  • The lid must remain completely closed during cooking a quick peek can drop the temperature and throw off the cooking time resulting in unevenly cooked rice.
03 -
  • Keep a kitchen towel between the pot lid and the pot during the resting phase to absorb excess steam which prevents condensation from dripping back onto the perfect rice surface.
  • The ratio of oil to rice is crucial too little and the garlic flavor wont distribute too much and the rice becomes greasy I measure with my heart but its about 2 tablespoons for every cup of uncooked rice.
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