Garlic Herb Jasmine Rice (Printable)
Fragrant jasmine rice with garlic, herbs, and sautéed spinach — a flavorful vegetarian side dish.
# What You’ll Need:
→ Rice
01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
→ Garlic & Herbs
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - ¼ teaspoon black pepper
→ Sautéed Spinach
11 - 2 teaspoons olive oil
12 - 6 cups fresh baby spinach (about 6 oz)
13 - 1 clove garlic, minced
14 - ¼ teaspoon salt
15 - Pinch of ground nutmeg
# How-To Steps:
01 - Rinse jasmine rice under cold running water until the runoff runs completely clear to remove excess starch.
02 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast for 1 minute, stirring frequently until the grains are lightly coated and fragrant.
03 - Pour in 2 cups water and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
04 - Melt the butter in a small skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, taking care not to let it brown.
05 - Stir in the chopped parsley, dill, chives, and black pepper. Sauté for 30 seconds to release the herb oils.
06 - Fluff the cooked rice with a fork, then gently fold in the garlic-herb mixture until evenly distributed throughout the rice.
07 - Heat 2 teaspoons olive oil in a large skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
08 - Add the baby spinach and cook, tossing frequently, for 2 to 3 minutes until fully wilted. Season with ¼ teaspoon salt and a pinch of ground nutmeg.
09 - Serve the garlic herb jasmine rice topped with or alongside the sautéed spinach. Finish with a squeeze of fresh lemon juice if desired.
# Expert Advice:
01 -
- The jasmine rice soaks up every bit of garlic and herb flavor, making each forkful taste like it took far more effort than twenty five minutes.
- Six cups of spinach sounds outrageous until you watch it collapse into a glossy, garlicky tangle that somehow disappears into the rice perfectly.
- It works equally well as a humble weeknight side or a light meatless dinner when you just want something clean and comforting.
02 -
- Do not lift the lid while the rice is simmering because every peek releases steam and extends the cooking time unpredictably.
- Garlic moves from golden to bitter in seconds, so pull the herb pan off the heat the moment you catch that warm sweet fragrance.
03 -
- Toasting the raw rice in oil before adding water creates a subtle barrier around each grain that keeps it fluffy rather than sticky.
- Always let the rice rest off the heat with the lid on, because those final five minutes of trapped steam are where the perfect texture actually happens.