Equipment
Ingredients
Rice and Liquid
- 300 g jasmine rice
- 400 ml water, cold
- 5 g kosher salt
Garlic and Fat
- 55 g unsalted butter
- 10 garlic, finely chopped
- 20 g fried garlic, store-bought crispy
Nutrition (per serving)
Method
Place the jasmine rice in a fine mesh strainer and rinse under cold running water until the water runs completely clear. Drain well to remove excess moisture.
Melt the unsalted butter in a medium saucepan over medium-low heat.
Add the finely chopped garlic to the melted butter. Cook gently, stirring frequently with a silicone spatula, until the garlic is highly fragrant and just beginning to turn pale golden, about 3 to 4 minutes.
Add the rinsed jasmine rice and kosher salt to the saucepan. Stir constantly to coat every grain in the garlic butter, toasting the rice slightly for 2 minutes.
Pour the water into the saucepan and bring the mixture to a rolling boil over medium-high heat.
Immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid and simmer undisturbed for 15 minutes.
Remove the saucepan from the heat completely. Do not open the lid. Let the rice rest for 5 minutes to finish absorbing the steam.
Remove the lid and gently fluff the rice with the silicone spatula. Fold in half of the store-bought fried garlic.
Transfer the rice to a serving bowl and sprinkle the remaining fried garlic evenly over the top just before serving.
Chef's Notes
- Rinsing the jasmine rice is non-negotiable for this dish; it removes the surface starch that would otherwise make the final grain structure gummy and heavy.
- Mincing the garlic by hand with a chef's knife rather than using a garlic press produces cleaner, more distinct pieces that toast evenly in the butter without quickly turning to mush and burning.
- The store-bought crispy garlic adds essential textural contrast. Ensure your supply is fresh and smells sweet; rancid fried garlic oil will ruin the aroma of the entire dish.
- Do not rush the resting period after the cooking phase completes. This allows the steam to redistribute evenly from the bottom to the top, ensuring perfectly fluffy grains that separate easily.
Storage
Refrigerator: 3 days — Store in an airtight container. Rice will harden when cold.
Freezer: 1 month — Freeze in individual portions. Reheat with a splash of water.
Reheating: Microwave covered with a damp paper towel until steaming hot, or pan-fry in a skillet.
