This garlic basmati rice is fluffy, fragrant, and the perfect side dish for curries, grilled meats, and rice bowls.
At a Glance
- What it is: A simple side dish made with basmati rice, garlic, and olive oil that pairs well with Mediterranean, Middle Eastern, and Indian-inspired meals.
- Time: About 20 minutes, plus 5 minutes to rest.
- Best for: Weeknight dinners, meal prep, or serving with curries, grilled meats, and rice bowls.
- Yield: 4 side servings (enough for dinner for two and leftover for lunch the next day)
- Skill level: Easy.
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Ingredients
You'll find exact measurements in the recipe card below.
- Olive oil: Used to sauté the garlic and add flavor. You can substitute another cooking oil if preferred.
- Garlic: Fresh minced garlic gives the best flavor. Don't substitute garlic powder, as it won't give the same aroma or flavor.
- Basmati rice: Rinsing the rice before cooking removes excess starch, which helps the grains cook up light and fluffy.
- Water: Keeps the flavor simple and lets the garlic shine.
- Diamond Crystal kosher salt: If using Morton kosher salt or table salt, use less since they are saltier by volume.
How to Make Garlic Basmati Rice
- Rinse the basmati rice under cold running water until the water runs mostly clear. Drain well using a fine-mesh strainer.
- Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook until lightly golden.
- Add the drained rice and stir to coat it in the garlic oil. Pour in the water and salt, then give everything a quick stir to combine.
- Once you see a rapid simmer around the edges with bubbles starting to break through the center, cover the pot, reduce the heat to low, and cook for 12 minutes.
- Remove the pan from the heat and let the rice steam, covered, for 5 minutes.
- Fluff the rice gently with a fork before serving.
Expert Tips
- Use a fine-mesh strainer to rinse the rice. It's an easy way to rinse the rice under cold running water without losing any grains.
- Have the rice and water ready before cooking the garlic. Garlic cooks quickly, so keep the rinsed rice and measured water next to the pot. As soon as the garlic turns lightly golden, stir in the rice to coat it in the garlic oil, then add the water and salt right away.
- Look for a rapid simmer instead of a full rolling boil. Once you see a rapid simmer around the edges with bubbles starting to break through the center, cover the pot, reduce the heat to low, and let the rice cook.
- Customize the finishing touch for your meal. Stir in a little butter if you're serving the rice with curries for extra richness. If you're pairing it with grilled meats or using it as the base for a rice bowl, finish it with chopped fresh parsley or cilantro for a pop of freshness.
Helpful Tips & Common Questions
I don't soak basmati rice for this recipe. In my experience, soaking makes the grains more delicate, and they're more likely to break when fluffing the rice with a fork. Instead, I simply rinse the rice under cold water until the water runs mostly clear to remove excess starch. That gives me light, fluffy rice without the extra soaking step.
Mushy rice is usually caused by using too much water, not draining the rice well after rinsing, or overcooking it. After rinsing, let the rice drain well so excess water doesn't change the liquid ratio. Then measure the water accurately, reduce the heat to low once you see a rapid simmer, and let the rice rest, covered, for at least 5 minutes before fluffing.
This recipe was developed specifically for basmati rice, so I don't recommend substituting another variety. Jasmine rice typically requires less water, and long-grain white rice often has a different cooking time. If I test this recipe with other types of rice in the future, I'll update this post with the results.
Store leftover garlic basmati rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon or two of water over the rice, cover, and microwave until heated through. The added moisture helps keep the rice soft and fluffy.
What to Serve with Garlic Basmati Rice
This garlic basmati rice pairs well with a variety of meals. Here are some of my favorite ways to serve it:
- Greek Turkey Bowl (recipe coming soon) for an easy meal prep lunch or dinner.
- Greek Chicken Meatballs with tzatziki sauce and a cucumber tomato salad.
- Indian Vegetable curry for a flavorful vegan meal.
- Honey Old Bay Salmon with a side of roasted vegetables.
- Grilled chicken, steak, shrimp, or roasted vegetables for an easy weeknight meal.
Looking for a Different rice?
Here are a few other rice recipes and guides that might be helpful.
- Jasmine Rice for Two: A fluffy, everyday rice that pairs well with Asian-inspired meals.
- Broken Jasmine Rice: Cooks faster than whole jasmine rice and makes a great side dish for busy weeknights.
- Sushi Rice: Learn how to make seasoned sushi rice and cook Japanese short-grain rice in a rice cooker.
- How Much Rice to Cook for Two: Not sure how much uncooked rice to make? My portion guide covers rice and other grains for two people.
Garlic Basmati Rice
This garlic basmati rice is light, fluffy, and easy to make. It pairs perfectly with curries, grilled meats, and rice bowls.
- Prep Time: 5 minutes
- Rest/Steam Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 side servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup basmati rice, rinsed and drained
- 1½ cups water
- ½ teaspoon Diamond Crystal kosher salt
Instructions
- Rinse the basmati rice under cold running water until the water runs mostly clear. Drain well using a fine-mesh strainer.
- Cook the garlic. Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook until lightly golden.
- Coat the rice. Add the drained rice and salt, then stir quickly to coat the grains in the garlic oil.
- Add the water and bring to a rapid simmer. Pour in the water, give everything a quick stir, and cook over medium-high heat until you see a rapid simmer around the edges with bubbles just starting to break through the center.
- Cover and cook. Cover the pot, reduce the heat to low, and cook for 12 minutes.
- Rest and fluff. Remove the pan from the heat and let the rice steam, covered, for 5 minutes. Fluff gently with a fork before serving.
Notes
- Rinsing the rice removes excess starch, resulting in light and fluffy rice.
- Drain the rice well after rinsing. Excess water clinging to the rice can change the liquid ratio and make the rice softer.
- A fine-mesh strainer makes it easy to rinse the rice without losing any grains.
- Have the rice and water ready before cooking the garlic. Garlic cooks quickly, so once it turns lightly golden, stir in the rice, then add the water right away to keep the garlic from burning.
- Look for a rapid simmer instead of a full rolling boil. Once you see bubbles around the edges with a few breaking through the center, cover the pot and reduce the heat to low.
- Customize the finishing touch. Stir in a little butter when serving the rice with curries, or finish with chopped fresh parsley or cilantro when serving it with grilled meats or rice bowls.
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