Posted by: Joan Spiller | April 25, 2011

Garlic rice – Recipe

Rice is one of those dishes! Some can whip up perfectly light fluffy rice every time, others quail at the mere idea of cooking the stuff! Thanks to rice cookers, I suspect this is never gonna improve but honestly it’s SO simple – you do not need a machine, all you need is a stove + pot with a lid!

Admittedly, there are a few little tricks to getting it right and whilst they may seem ‘fiddly’, they ensure you can cook perfect rice so I’d suggest it’s worth the effort.

As well, you can flavour the rice so it’s even more delicious. And that’s what this recipe is about, wonderfully garlic-cy rice – perfect with almost any dish! Or as a meal as is – it’s that good!

To make enough garlic rice for 4 (as a side dish) you will need:

2c basmati rice
3c cold water
5 cloves garlic
1/2t salt
1T plain oil
1T butter

Run the rice under cold water until the water runs clear. Then soak it in cold water for 10 mins or so.. I put it in a seive to do both these things..

While the rice is soaking, melt the garlic.

It’s simple, honest!

Peel the garlic, cut it into halves (you want big pieces, to prevent them browning) and put into a pot with the butter and oil.

Stir constantly, you do not want ANY colour on the garlic. Cook on a low heat for 10 mins.

Drain the rice, then put it into the pot with the garlic, oil and butter. Add the water and salt.

Bring to the boil (use a medium heat to do this) then cook for 2 – 3 mins, stirring the rice to ensure it doesn’t stick.

Put the lid on the pot, turn the heat off and leave it alone.


20 mins later, you may lift the lid 😉

Take the lid off and use a fork to fluff the rice breaking up any clumps.

Voila – your perfect garlic infused rice is ready to serve!


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