Save There was this Tuesday evening when I had nothing but rice, garlic, and oil in my pantry, and I was too tired to run to the store. I tossed the garlic into hot oil, let it sizzle until my kitchen smelled like a street food stall, and stirred in the rice. What came out of that pot was so much better than plain rice that I stopped buying those boxed seasoned mixes altogether. Now, this is my go-to whenever I need something simple that still feels intentional.
I made this for a friend who swore she didnt like rice unless it was fried or loaded with butter. She had two servings and texted me the next day asking for the recipe. I told her it was just garlic and oil, and she didnt believe me until I walked her through it over the phone. Sometimes the smallest changes make the biggest difference, and this rice proves it every time.
Ingredients
- 1 cup jasmine rice: Jasmine rice has a natural floral aroma that becomes even more pronounced when you rinse it well, so dont skip that step even if youre in a hurry.
- 1 1/2 cups water: The right ratio keeps the rice fluffy instead of mushy, and measuring it exactly makes all the difference between sticky clumps and separate grains.
- 1/2 teaspoon fine sea salt: Fine salt dissolves quickly and seasons the rice from the inside out, which is why I prefer it over coarse salt here.
- 2 tablespoons neutral oil: Canola or vegetable oil lets the garlic shine without adding its own flavor, though you can swap in a little butter if you want extra richness.
- 4 large garlic cloves, finely minced: Fresh garlic is key because it releases that sweet, nutty fragrance when it hits the oil, and jarred garlic just doesnt give you the same depth.
- 2 tablespoons chopped fresh cilantro or scallions (optional): A handful of green herbs at the end adds a pop of color and a bright finish that makes the dish feel complete.
Instructions
- Rinse the Rice:
- Run the jasmine rice under cold water in a fine mesh strainer, swirling it gently with your fingers until the water turns clear instead of cloudy. This removes excess starch and keeps the grains from sticking together.
- Toast the Garlic:
- Heat the oil in a small saucepan over medium low heat, then add the minced garlic and stir it around for one to two minutes until it smells incredible and just starts to turn golden. Watch it closely because garlic can go from perfect to burnt in seconds.
- Coat the Rice:
- Add the drained rice to the pan and stir it gently so every grain gets coated in that fragrant garlic oil. Let it toast for about a minute, and youll notice the rice starts to smell a little nutty.
- Add Water and Salt:
- Pour in the water and sprinkle in the salt, then give it a quick stir and bring everything to a rolling boil. Once it boils, youre almost home.
- Simmer Until Tender:
- Turn the heat down to low, cover the pot with a tight fitting lid, and let it simmer undisturbed for twelve to fifteen minutes. Resist the urge to peek, because lifting the lid releases steam and can make the rice cook unevenly.
- Rest and Fluff:
- Take the pot off the heat and let it sit, still covered, for five minutes so the rice can finish steaming. Then fluff it gently with a fork and fold in cilantro or scallions if youre using them.
Save One night I made this for a potluck, and someone asked if Id used chicken broth because it tasted so much richer than plain rice. I hadnt, but the garlic oil trick made it seem like I had. That was the moment I realized how much flavor you can build with just a little technique and good timing, and Ive been teaching this method to friends ever since.
Serving Suggestions
This rice is the perfect base for anything with a sauce because it soaks up flavors without getting lost. I love it under stir fried vegetables, next to grilled tofu, or alongside anything with a soy or ginger glaze. It also works beautifully with curries, and the garlic adds just enough backbone to hold its own next to bold spices.
Variations to Try
If you want a richer flavor, swap half the oil for butter and let it foam gently with the garlic. A pinch of white pepper or a splash of soy sauce during cooking adds a savory depth that makes the rice taste almost like fried rice without the extra work. You can also toss in a bay leaf or a strip of lime zest while it simmers for a subtle aromatic twist.
Storage and Reheating
Leftover garlic rice keeps well in the fridge for up to four days in an airtight container, and it reheats beautifully in the microwave with a splash of water to bring back the moisture. You can also fry it up in a hot pan with a little oil and an egg for a quick breakfast. The garlic flavor deepens overnight, so sometimes I think it tastes even better the next day.
- Store it in a shallow container so it cools quickly and stays fresh longer.
- Reheat only the portion you need to keep the rest fluffy and prevent it from drying out.
- Use cold leftover rice for fried rice because the grains are firmer and separate better in the pan.
Save This rice has become my secret weapon for making weeknight meals feel a little more special without adding any real effort. I hope it does the same for you.
Recipe FAQs
- → How do I prevent the garlic from burning?
Sauté the minced garlic over medium-low heat for just 1–2 minutes, stirring gently. Watch carefully—garlic burns quickly and becomes bitter. Remove from heat immediately once it turns light golden and fragrant.
- → Can I prepare this ahead of time?
Yes, you can cook the rice up to 4 hours in advance and reheat gently in a skillet with a splash of water. Alternatively, prepare the garlic oil separately and toss it with freshly cooked rice just before serving for maximum fragrance.
- → What's the best way to rinse jasmine rice?
Place rice in a fine mesh strainer and hold under cold running water, gently stirring with your fingers until the water runs completely clear. This removes excess starch and ensures fluffy, separated grains.
- → Can I substitute jasmine rice with another variety?
While jasmine rice is ideal for its delicate fragrance, you can use basmati or long-grain white rice. Adjust the water ratio slightly depending on the grain type—jasmine typically uses a 1:1.5 rice-to-water ratio.
- → What variations work well with this dish?
Add a pinch of white pepper or a splash of soy sauce for subtle depth. For richness, use a blend of butter and oil. Fresh cilantro or scallions make excellent garnishes. Some prefer adding ginger or a touch of sesame oil.
- → How do I store leftovers?
Transfer cooled rice to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or microwave with a splash of water. The garlic flavor actually intensifies slightly after a day, making leftovers delicious.