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Jasmine Rice

(by Tatiana Gallardo)

1 T. light oil such as avocado, grapeseed, or canola

1/4 yellow onion, diced tiny

2 - 3 garlic cloves, chopped fine

3 t. salt

3 c. jasmine rice, washed twice

3 1/2 c. boiled water

Heat oil in a medium saucepan over medium-high heat.

Add onions, garlic, and salt.

Cook until onion turns translucent, 2 - 3 minutes.

Add rice and stir.

Let rice mingle with the aromatics. It should begin to stick to the pan.

Cook for about 2 minutes.

Add boiled water and stir so that no rice is sticking to the bottom of the pan.

Cook over medium heat until water is absorbed into rice, creating little holes throughout.

Cover pan and lower heat to a simmer.

Cook for 20 minutes, and then fluff the rice with a fork and serve hot.

Serves 6.

(Read The Best Rice of Your Life, the story that accompanies this recipe.)