Jasmine Rice with Spring Garlic
- ACTIVE: 15 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: 10
Spring garlic, also known as green garlic, is young garlic that hasn't yet formed a large bulb; it has a long green stem that resembles a scallion. Mateo Granados uses it to add a delicate garlic-onion flavor to fragrant toasted jasmine rice.
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups jasmine rice (10 ounces), rinsed
- 1 1/4 cups thinly sliced spring garlic or 1 medium white onion, finely chopped, plus 6 garlic cloves, thinly sliced
- 3 cups chicken stock or low-sodium broth
- 1 tablespoon kosher salt
- Preheat the oven to 375°. In a medium cast-iron casserole, heat the olive oil until shimmering. Add the rice and spring garlic and cook over moderately high heat, stirring constantly, until the rice is lightly browned, about 5 minutes. Add the stock and salt and bring to a boil over high heat. Boil uncovered for 5 minutes, until the liquid is nearly absorbed.
- Cover the rice and bake for 10 minutes, until it is tender but firm and the liquid is completely absorbed. Let the rice stand, covered, for 5 minutes. Fluff the rice with a fork, transfer to a bowl and serve.