Fragrant Jasmine Rice Garlic

# What you'll need:

→ Rice

01 - 1 cup jasmine rice

02 - 1 1/2 cups water

03 - 1/2 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

# Method:

01 - Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly.

02 - Heat the neutral oil in a medium saucepan over medium-low heat. Add the minced garlic and sauté gently for 1 to 2 minutes until fragrant and lightly golden without browning.

03 - Add the rinsed rice to the saucepan and stir to evenly coat the grains with garlic oil for approximately 1 minute.

04 - Pour in the water and add salt. Stir gently and bring the mixture to a boil.

05 - Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 12 to 15 minutes until water is fully absorbed and rice is tender.

06 - Remove the pan from heat and let the rice rest, covered, for 5 minutes.

07 - Fluff the rice gently with a fork. Optionally, garnish with chopped fresh cilantro or scallions before serving warm.

# Expert Advice:

01 -

The garlic oil coats every single grain, so you get flavor in every bite instead of it pooling at the bottom.
It's faster than you'd expect—ready in under 30 minutes with virtually no babysitting required.
This works as a subtle background player or the star of the plate depending on what else you're serving.

02 -

Burned garlic tastes bitter and ruins the whole dish—keep that heat at medium-low and stay nearby while the garlic cooks, because it can go from perfect to dark in about 30 seconds.
Don't lift the lid while the rice cooks; every peek lets out steam and throws off your timing.

03 -