How to Make Perfect White Rice

How to Make Perfect White Rice

White rice.

When a side dish is this simple, I tend to either (1) avoid serving it entirely, (2) try to enhance it with creative ingredients (example: Ginger Pineapple Fried Rice), or (3) opt for a short cut (read: a box of Uncle Ben’s) because “oh, no one will really know the difference.”

Thanks to my dad, I’ve recently realized that — at least with white rice — there is a better alternative.  This is his recipe.

Surprisingly-Good-Yet-Still-Simple White Rice

Serves 4


2 tablespoons extra light olive oil 

3-4 small cloves garlic, peeled

1 cup Basmati white rice

1/2 teaspoon kosher salt

2 cups water

Equipment:  Medium-sized Dutch oven or other pot with tight-fitting lid

Heat the olive oil in the bottom the Dutch oven over medium-low heat.  Add the garlic and cook until lightly browned on one side, about 1-2 minutes.  Using a fork, turn each piece of garlic; cook until lightly browned on the other side.  Remove the garlic from the oil and set aside.*


Add the rice to the hot oil.  Using a rubber spatula, stir the rice until most of the rice kernels have been coated in oil and turned opaque, about 1 minute.  Add the salt and water; stir to combine.  Cover, and bring to a boil.


When the water reaches a boil, remove cover and stir once or twice.  Reduce heat to low and replace the cover.  Simmer, covered, until rice is tender and water is absorbed, about 12-15 minutes.  Remove Dutch oven from heat.  Fluff rice gently with a fork.  Serve soon.


*Serve the fried garlic alone, or use it in another dish.  My husband, John, and my brother, Chris, love to eat it plain.  I prefer to add the leftover garlic to things like hummus, roasted eggplant dip, tarter sauce, or chimichurri.

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6 Responses to How to Make Perfect White Rice

  1. Anonymous May 8, 2011 at 2:54 pm #


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