Toasted Garlic Rice

Name: Toasted Garlic Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 cups jasmine rice; 1/2 cup unsalted butter, cut into 1/2-inch chunks; 8 to 10 garlic cloves, peeled and finely chopped; 1 teaspoon salt; 3/4 cup store-bought fried garlic chips

By Ham El-Waylly

Published July 23, 2024

Toasted Garlic Rice — Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 50 minutes
Prep Time: 5 minutes
Cook Time: 45 minutes
Rating: 4(34)
Notes: Read community notes

This potent garlic rice recipe is for anybody who believes that there is no such thing as too much garlic. Finely chopped garlic toasts in butter, infusing it with its intoxicating aroma and flavor. The rice is also topped with store-bought fried garlic — in an ideal world, you would use a variety, ranging from thick fried slices to finely chopped bits and feathery pieces, but any crispy, store-bought fried garlic will do. The different kinds — and shapes, and sizes — bring a variety of crunch and a range of garlic flavors to the already intensely garlicky rice. Loudly garlicky, this dish is great alongside any saucy mains, or as a side for grilled meat or fish.

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Ingredients

Yield:4 to 6 servings

2cups jasmine rice
½cup unsalted butter, cut into ½-inch chunks
8 to 10garlic cloves, peeled and finely chopped
1teaspoon salt
¾cup store-bought fried garlic chips

Ingredient Substitution Guide

Preparation

Step 1
Rinse the rice under cold running water, swishing the rice with your hand, until the water runs almost entirely clear, about 4 rinses. Cover the rice with 1 inch of cool water and let it soak for 20 minutes. Drain the rice well.
Step 2
Add the butter to a large, heavy-bottomed pot with a tight-fitting lid and melt it over medium heat. When the butter is fully melted, add the chopped garlic and cook, stirring constantly, until the garlic is golden brown, 3 to 4 minutes.
Step 3
Add the drained rice immediately and stir, using the moisture from the rice to scrape up any brown bits stuck to the bottom of the pot. Cook, stirring frequently, until the rice no longer seems wet and is evenly coated in fat, 2 to 3 minutes.
Step 4
Add the salt and 3 cups of water and stir well. Turn the heat up to medium-high and cover; cook until the water comes to a simmer, about 4 minutes. When simmering, turn the heat to low and cook, covered, for 18 minutes.
Step 5
Uncover the rice, stir once, then cover again. Let the rice rest for 10 minutes before transferring to a serving platter. Garnish with fried garlic chips and serve immediately.

Ratings

4 out of 5

34 user ratings

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Cooking Notes

cbokat1 month ago

Everyone in the family loved this. Even without bothering with the garlic chips. Probably shouldn’t be surprising given it has a FULL stick of butter in it. But man is it good

Eli#12 weeks ago

Made this for dinner, oh boy, it’s so good! But I have to admit that I felt rather guilty for the stick of butter. Next time I’ll use no more than 3/4 stick of butter for this 60+ years old household.

Rosie2 weeks ago

Use ghee instead of the butter and it’s way better

Lamb Husks2 weeks ago

Good, a nice side dish with some Espanol cuisine

Shannon2 weeks ago

This was amazing! Lick the wooden spoon amazing. Agree with only need 3/4 stick butter.

Eli#12 weeks ago

cbokat1 month ago

Everyone in the family loved this. Even without bothering with the garlic chips. Probably shouldn’t be surprising given it has a FULL stick of butter in it. But man is it good

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