Sunday, May 3, 2009

Garlic fried Jasmine Rice

Another recipe from Tim Luym, published in the October 2008 Sunset. This is a staple for breakfast in the Phillipines, but it's great for dinner too:

1 1/2 C brown jasmine rice
1 1/2 T plus 1 tsp canola oil, divided
1 T minced garlic
Kosher salt and freshly ground pepper

Rinse rice thoroughly in a fine strainer, then pour into medium saucepan with 1 3/4 C water (you may want to use chicken or beef broth in place of some or all of the water to add additional flavor). Bring to a boil over high heat, then reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.

Pour rice into a rimmed baking pan; let cool, then chill, uncovered, until firm and dry, at least 2 hours (you can leave it overnight if you wish).

Heat 1 1/2 T oil in a large skillet over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in the center, and pour in 1 tsp oil. Stir the garlic into the oil. Let garlic sizzle for about 30 seconds, then stir the garlic and rice together. Add salt and pepper to taste.

1 comment:

  1. That's interesting. I wouldn't have thought of chilling and then reheating. My kids love jasmine rice.