Save The first time I made garlic jasmine rice, my tiny apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. I had been making plain rice for years, never realizing that infusing the oil with garlic first would completely transform something so simple into a side dish that could steal the show. Now this is the rice I make whenever I need a little comfort, whether it is accompanying a weeknight stir fry or just eaten straight from the pot with a fork.
Last summer, my sister came over for dinner and I served this alongside a simple tofu stir fry. She literally stopped eating after her first bite of rice, looked at me with wide eyes, and demanded I teach her the secret immediately. We spent the rest of the evening picking at the serving bowl, talking about how the garlic perfumes every single grain without being overpowering. That moment when someone realizes how good basic ingredients can be is exactly why I love sharing these little kitchen discoveries.
Ingredients
- 1 cup jasmine rice: Rinse until water runs clear to remove excess starch for the fluffiest result
- 1 ½ cups water: The perfect ratio for tender, separate grains that do not become mushy
- ½ teaspoon fine sea salt: Enhances the natural floral notes of jasmine rice without dominating
- 2 tablespoons neutral oil: Canola or vegetable oil lets the garlic shine without competing flavors
- 4 large garlic cloves, finely minced: Fresh garlic is non negotiable here, the flavor must be bright and aromatic
- 2 tablespoons chopped fresh cilantro or scallions: A finishing touch that adds freshness and a pop of color
Instructions
- Prep the rice perfectly:
- Rinse your jasmine rice under cold water until it runs clear, then drain it thoroughly to remove excess starch.
- Infuse the garlic oil:
- Heat the oil in a small saucepan over medium low heat, add the minced garlic, and sauté gently for 1 to 2 minutes until fragrant and lightly golden, watching carefully to avoid browning.
- Coat the grains:
- Add the rinsed rice to the pan and stir for about 1 minute, letting every grain absorb that beautiful garlic flavor.
- Simmer to perfection:
- Pour in the water and salt, bring to a boil, then reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until all water is absorbed.
- Let it rest:
- Remove from heat and keep covered for 5 minutes, allowing the rice to steam and settle for the fluffiest texture.
- Finish with flair:
- Fluff gently with a fork, sprinkle with cilantro or scallions if you like, and serve warm.
Save This rice has become my go to for meal prep Sundays because it reheats beautifully and still tastes amazing days later. There is something deeply satisfying about opening my refrigerator and seeing a container of this garlic perfumed rice waiting for me, ready to turn any leftovers into a proper meal. It is the kind of side dish that makes even the most basic Tuesday dinner feel intentional and cared for.
Making It Your Own
Sometimes I swap half the water for coconut milk when I am craving something richer, or add a knob of butter at the end for extra luxury. A splash of soy sauce in the cooking liquid creates a savory, umami packed version that pairs wonderfully with grilled vegetables. The base technique stays the same, but these tiny tweaks can make the rice feel completely different depending on your mood.
What To Serve With It
This garlic jasmine rice is versatile enough to complement almost anything in your cooking rotation. I love it with spicy Thai curries, alongside teriyaki chicken, or even under a simple fried egg for breakfast. The subtle garlic flavor enhances without overwhelming, making it the perfect supporting player for whatever main dish you have planned.
Storage And Reheating
Leftovers keep beautifully in an airtight container in the refrigerator for up to four days. When reheating, sprinkle a teaspoon of water over the rice and microwave covered, or warm it in a skillet with a tiny splash of oil to refresh the texture. Frozen rice stays good for months, so I often double the recipe and freeze portions for those nights when cooking feels impossible.
- Never refrigerate hot rice, let it come to room temperature first
- Add a little extra fresh garlic when reheating to revive the aroma
- Thaw frozen rice in the refrigerator overnight for the best texture
Save There is something profoundly comforting about a pot of perfectly cooked rice, and this garlic infused version has become my quiet kitchen victory. Simple, fragrant, and always reliable, it is exactly the kind of recipe that makes cooking feel like a gift to yourself.
Recipe FAQs
- → What makes jasmine rice special?
Jasmine rice is a long-grain variety known for its natural floral aroma and slightly sticky texture when cooked. The grains become tender and cling together gently, making it perfect for Asian-inspired dishes and absorbing flavors beautifully.
- → Why rinse the rice before cooking?
Rinsing removes excess starch from the surface, preventing gummy texture and ensuring each grain cooks up fluffy and separate. Rinse under cold water until it runs clear for best results.
- → Can I use other oils besides neutral oil?
While neutral oils like canola or vegetable work best to let the garlic shine, you can use olive oil for a richer flavor. Coconut oil also pairs wonderfully with jasmine rice's natural floral notes.
- → How do I prevent the garlic from burning?
Keep the heat at medium-low and stir constantly. Garlic turns from fragrant to burnt very quickly—aim for pale golden color and aromatic smell. If it starts browning too fast, remove the pan from heat immediately.
- → What dishes pair well with this rice?
This aromatic garlic jasmine rice complements stir-fries, grilled chicken, beef, shrimp, or tofu. It also works alongside curries, roasted vegetables, or Asian-style salads. The subtle garlic flavor enhances without overpowering main dishes.
- → Can I make this ahead?
Yes, prepare the rice and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water in the microwave or on the stovetop, fluffing with a fork before serving.