Jasmine Rice with Garlic Oil (Printable)

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

# Ingredient List:

→ 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

# Steps:

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 boring rice into something people actually ask about at dinner.
  • The garlic oil trick makes every grain taste intentional, not like an afterthought.
  • You probably already have everything you need sitting in your pantry right now.
  • It takes less effort than ordering takeout and tastes infinitely better.
02 -
  • If your garlic browns instead of turning golden, it will taste acrid and overpower the whole dish, so keep the heat low and stay close.
  • Rinsing the rice is not optional, I skipped it once and ended up with a gluey clump that stuck to the bottom of the pan.
  • Letting the rice rest after cooking is what makes it fluffy, lifting the lid too soon releases all the steam and leaves you with uneven texture.
03 -
  • Use a heavy-bottomed saucepan if you have one, it distributes heat evenly and prevents the bottom layer from scorching.
  • If you mince the garlic by hand instead of using a press, you'll get better control over the size and avoid releasing too much moisture.
  • Don't stir the rice while it's simmering, every time you lift the lid you lose steam and risk uneven cooking.
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