- 1 cup Jasmine Rice (this amount of rice yields 3 cups cooked rice/4 servings)
- 1 1/2 cups water (for cooking rice)
- 3/4 Yellow Onion (medium sized chopped)
- 2 Garlic Cloves (fresh peeled and minced)
- 1 Tablespoon Butter
- 1 Tablespoon Canola Oil
- Sprinkle of Sea Salt and Black Pepper to taste
First cook Jasmine Rice. In a medium pot add 1 1/2 cups water and sprinkle of salt, bring to a boil on high heat, add the 1 cup rice, stir well and then cover and reduce heat to low. I like to keep an eye on it and in a minute or so I like to stir it again, cook for 15 minutes. When done (you can check for doneness by taking a few pieces of rice out of the pot with a spoon and let it cool enough to be able to hold it and squeeze it between your fingers, and it is done if it is tender and it does not have any grainy seedy texture), when done fluff rice with fork and stir in the pot scraping the bottom of the pot, and then set aside with the lid off to cool for a little while. In a large skillet, add 1 Tablespoon butter and 1 Tablespoon canola oil, and 3/4 yellow onion, cook on medium high heat stirring occasionally until chopped onion is lightly browned, then add minced garlic and stir about a minute or two until garlic is fragrant, sprinkle with salt and pepper. Add the cooked rice to the skillet, stir together with the onion and garlic mixture, cook for a few minutes on medium heat, stirring constantly, until rice is warmed up again, and any moisture is absorbed. Season with sea salt and pepper to taste.
Makes 4 Servings
Serve as a side dish, eat it by itself, or make it a meatless main dish served in a bowl with steamed veggies. It is good to me with some steamed California Style Mixed Vegetables (broccoli, cauliflower, carrot mix).
Enjoy!