Fragrant Jasmine Rice Garlic (Print Version)

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

# Components:

→ Rice

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

# Preparation Steps:

01 - Rinse jasmine rice under cold water until clear, then drain thoroughly.
02 - Heat oil in a small saucepan over medium-low heat, add minced garlic, and sauté gently for 1 to 2 minutes until fragrant and lightly golden without browning.
03 - Add drained rice to the saucepan and stir well to coat grains evenly with garlic oil for approximately 1 minute.
04 - Pour in water, season with sea salt, stir gently, and bring mixture to a boil.
05 - Reduce heat to low, cover with a tight-fitting lid, and simmer for 12 to 15 minutes until water is absorbed and rice is tender.
06 - Remove from heat and let the rice rest covered for 5 minutes to allow steam to finish cooking.
07 - Gently fluff rice with a fork and garnish with chopped cilantro or scallions if desired before serving warm.

# Expert Advice:

01 -
  • The garlic infuses every grain without overpowering, giving you a side that actually tastes like something.
  • It's foolproof once you understand the water ratio, and honestly, it takes less time than ordering takeout.
  • This rice plays beautifully with stir-fries, grilled proteins, or even just a fried egg on top.
02 -
  • Garlic burns faster than you think, especially on medium-high heat—medium-low might feel slow, but it's the difference between fragrant and charred.
  • A tight-fitting lid is non-negotiable; steam escaping means your water-to-rice ratio gets thrown off and you end up with unevenly cooked rice.
  • Resist the urge to peek or stir once the lid goes on; every time you lift it, steam escapes and cooking time extends.
03 -
  • If you forget to rinse the rice, the starch makes it sticky—but you can still salvage it by adding a teaspoon more oil and fluffing more aggressively with a fork.
  • Keep the lid on while the rice rests; this final steaming is when the texture perfects itself, so don't rush to the table.
Return