Fragrant Jasmine Rice Garlic (Print)

Fluffy jasmine rice infused with fragrant garlic oil, ideal as a flavorful complement to Asian dishes.

# 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

# Directions:

01 - Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain well.
02 - In a medium saucepan over medium-low heat, warm the oil. Add minced garlic and sauté gently for 1 to 2 minutes until fragrant and lightly golden, avoiding browning.
03 - Add the rinsed rice to the saucepan, stirring continuously to evenly coat the grains with garlic oil for about 1 minute.
04 - Pour in the water and add sea salt. Stir gently, then bring the mixture to a boil over medium heat.
05 - Reduce heat to low, cover tightly with a lid, and simmer for 12 to 15 minutes until water is fully absorbed and rice is tender.
06 - Remove the saucepan from heat and let it rest, covered, for 5 minutes to allow steaming completion.
07 - Gently fluff the rice with a fork. Optionally sprinkle chopped cilantro or scallions before serving warm.

# Chef Secrets:

01 -
  • The rice grains stay separate and tender, infused with a gentle garlic warmth that doesn't overpower.
  • It's ready in under 30 minutes and pairs beautifully with almost any Asian-inspired main course.
  • The method feels so simple you'll want to cook it constantly, turning it into a kitchen staple.
02 -
  • Rinsing the rice is non-negotiable; it's the difference between sticky clumps and individually fluffy grains.
  • Never stir the rice after you've covered it—this breaks grains and releases starch, creating a gluey texture instead of the light result you want.
  • The resting period matters more than it seems; those five minutes let the steam redistribute and finish cooking the rice evenly.
03 -
  • Make this in bulk and reheat gently on the stovetop with a splash of water to restore fluffiness—it reheats beautifully and tastes just as good the next day.
  • If your rice comes out slightly firm, you can cover and steam for another 2–3 minutes; if it's too soft, the next batch needs slightly less water.
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