Fragrant Jasmine Rice with Garlic (Printable)

Fluffy jasmine rice delicately infused with aromatic garlic oil—a fragrant, easy side dish ready in 25 minutes.

# What You'll Need:

→ Rice

01 - 1 cup jasmine rice
02 - 1½ cups water
03 - ½ teaspoon fine sea salt

→ Garlic Oil

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

→ Optional Garnish

06 - 2 tablespoons chopped fresh cilantro or scallions

# How to Make It:

01 - Rinse the jasmine rice under cold water until the water runs clear. Drain well.
02 - In a small saucepan, heat the oil over medium-low heat. Add the minced garlic and sauté gently for 1–2 minutes until fragrant and lightly golden. Do not let the garlic brown.
03 - Add the rinsed rice to the saucepan and stir to coat the grains in the garlic oil for about 1 minute.
04 - Pour in the water and add salt. Stir gently and bring to a boil.
05 - Reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes, or until the water is absorbed and the rice is tender.
06 - Remove from heat and let the rice rest, covered, for 5 minutes.
07 - Fluff the rice gently with a fork. Garnish with cilantro or scallions if desired. Serve warm.

# Expert Advice:

01 -
  • It turns pantry staples into something that smells like youve been cooking all day.
  • The garlic oil seeps into every grain, so theres flavor in every bite instead of just on top.
  • It takes less than half an hour and uses one pot, which means less cleanup and more time to actually enjoy dinner.
02 -
  • Dont let the garlic brown or it will taste bitter and overpower the delicate jasmine rice, so keep the heat gentle and stir often.
  • Rinsing the rice is not optional if you want fluffy grains, because skipping it leaves too much starch and turns everything gummy.
  • Let the rice rest after cooking, because those five minutes off the heat let the moisture redistribute and prevent a soggy bottom layer.
03 -
  • Use a heavy bottomed pot with a tight lid to trap steam and cook the rice evenly without scorching the bottom.
  • Mince the garlic by hand instead of using a press because hand minced garlic releases less moisture and toasts more evenly in the oil.
  • If youre doubling the recipe, increase the water by just a little less than double because larger batches lose less steam.
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