- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 2 1/2 cups water
- 1 teaspoon salt
- 1 1/2 cups long-grain white rice, such as jasmine
In a large saucepan, heat the oil with the garlic over moderate heat and cook until the garlic is golden, about 2 minutes; discard the garlic. Add the water and salt to the saucepan and bring to a boil. Stir in the rice and return to a boil. Cover and simmer over very low heat until the rice is tender and the water is absorbed, about 20 minutes. Let stand off the heat for 5 minutes, then fluff with a fork and serve.