Fragrant Jasmine Rice with Garlic Oil (Printer version)

Fluffy jasmine rice delicately infused with aromatic garlic oil. A fragrant, easy-to-make side dish ready in 25 minutes.

# What You'll Need:

→ 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

# Directions:

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 -
  • The garlic oil: It's the kind of flavor that makes you reach for another spoonful without thinking, turning plain rice into something craveable.
  • It never fails: This recipe works every single time, whether you're cooking for yourself or feeding a crowd.
  • Pairs with everything: Stir-fries, roasted vegetables, grilled fish, or even just eggs—this rice plays well with others.
02 -
  • Rinsing is non-negotiable: I learned this the hard way—skipping this step leaves you with sticky rice that clumps rather than fluffy individual grains.
  • Temperature control with garlic: Medium-low heat is your friend because high heat turns garlic bitter and harsh before it becomes golden and sweet.
03 -
  • Use a tight-fitting lid: Steam escaping means uneven cooking, so invest in a good lid or even place foil under your cover for a perfect seal.
  • The five-minute rest is real: It seems small, but letting the rice sit covered after heat is off makes a noticeable difference in texture and fluffy separation.
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