Several of the Albanian & Bolivian dishes I have learned to cook for my family are stews or some kind or roasted meat/chicken. Usually I serve these dishes with a side of rice, especially for the children since they do like to mix rice & veggies. So I wanted to share with you my go to rice recipe, Olive Oil & Garlic Jasmine Rice. I use jasmine rice because of its flavorful and aromatic qualities. This recipe is very simple & fast to cook, plus the rice can be stored in the refrigerator for few days making it a very versatile side dish. I have several other rice recipes that are a little more complex, I can’t wait to share those as well in the upcoming weeks.Jump to Recipe
Simple Olive Oil & Garlic Jasmine Rice Recipe Notes
This recipe can be altered to replace olive oil with butter. I pretty much follow the same instructions for both. Olive oil makes the rice less sticky and has less saturated fat than butter. Also, I prefer olive oil when I know I will serve this rice with stews because I tend to use olive oil when I cook stews as well.
- I usually plan enough for 3 days. It holds well in the refrigerator for a short time. One of my readers asked me once if they can freeze this recipe and really I don’t know the answer to that. It takes very little time to cook this rice side dish, so I normally cook it Sunday or Monday and have enough until Thursday.
- I love serving this side dish with Picante De Pollo or Lomo Saltado as well as Green Peas Stew. Oh and with ground beef Picadillo as well. Honestly so many more dishes:)
- Always inspect the rice before rinsing for any impurities. This is a habit from when I lived back in Albania. Inspecting rice was the kids job. My grandparents used to line us up around the dinner table with a pile of rice to inspect. There were plenty of pieces that didn’t belong there. However, here in US I rarely find anything that needs to be removed like a small stone etc.
Simple Olive Oil & Garlic Jasmine Rice
- Regular pot and lid
- Wooden spoon
- 1.5 cups jasmine rice
- 2 tbsps olive oil extra virgin
- 3 medium size garlic cloves
- 0.5 tsp salt
- 3 cups hot water
- Make sure rice is clear of impurities. Rinse rice in a fine colander under running water.
- Turn heat on medium in the stove top. I usually use one of the burners in the back (smaller ones).
- Heat water in another pot or electrical kettle if you have one.
- Mince the garlic cloves and start by sauteing the garlic in olive oil on medium heat. Then add the jasmine rice and mix slowly so the grains don't get burnt. I like to use a wooden spoon for this.
- Once the grains become translucent, add the boiling water, salt and lower the temperature to medium-low. Stir once. Keep uncovered.
- Once water is running out, then turn heat to low and cover the pot. Let cook covered for few more minutes. Turn heat off. Once ready to serve, fluff with a fork. Serve with your favorite dishes:)
- I use very little salt compared to many other people. Since this is a side dish, I let the flavor and salt come from the stew. Feel free to add more if you so desire.
- If you were not to saute the rice in olive oil, but instead boil water and throw rice in, I would lower the amount of water used by a quarter cup. The method I’m using needs a bit more water, hence the 2 to 1 ration between water and rice.
- If you are using a rice cooker or Instant Pot please follow instructions in those devices for proper cooking time. When I use the IP, I still saute the garlic in olive oil, add rice, saute some more, add boiling water then pressurize for 12 minutes. This works for me in IP but there are different sizes and instructions so please follow instructions in your device.
If you would like to save this recipe for later, please pin the below image to Pinterest. Thank you:)