Toasted Garlic Rice  

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
5(95)
Comments
Read comments

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
Nutritional analysis per serving (6 servings)

393 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 6 grams protein; 237 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

5 out of 5
95 user ratings
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Comments

cbokat

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#1

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.

Shannon

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

David

I have seen another Filipino version where you just make garlic chips and remove them from the oil so they don’t burn and you then stir fry day old jasmine rice in the infused oil and add the garlic chips back as garnish at the end.

Ben

This was insanely good exactly as written. My picky 9-year old, who doesn’t like plain rice, loved it. It paired very well with Kenji’s Peruvian Chicken recipe from serious eats and the green sauce that accompanies it. We’ve been eating it as leftovers even the past few days and I think that thanks to all the butter it’s holding up nicely, and I found the toasted garlic on top really isn’t needed.

Joann

Delicious!

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