Ingredients
Units
Scale
- 1 cup jasmine rice
- 1 1/2 cups chicken stock (or water mixed with chicken stock powder)
- 80g garlic butter (or 80g butter mixed with 2-3 cloves of crushed garlic)
- Chopped fresh parsley, optional, to serve
Instructions
- Place the jasmine rice in a sieve and rinse under cold running water until the water runs mostly clear.
- Transfer the rinsed rice to your rice cooker.
- Pour in the chicken stock and add the garlic butter.
- Close the lid and cook using your rice cooker’s regular white rice setting.
- Once cooked, allow the rice to rest for 5 minutes with the lid closed.
- Gently fluff the rice with a fork or rice paddle, mixing through any remaining melted garlic butter.
- Sprinkle with chopped parsley, if using, and serve warm.
Notes
No rice cooker? You can make this using your usual stovetop or Thermomix rice cooking method. Adjust the liquid quantity and cooking time according to your method.
Make it vegetarian: Swap the chicken stock for vegetable stock.
Using regular butter? Mix 80g softened butter with 2–3 cloves of crushed garlic before adding it to the rice.
Storage: Refrigerate leftover rice promptly, ideally within an hour of cooking, in a covered container. Store below 5°C, use within 24 hours and reheat only once until steaming hot.
Rice cooker tip: Some rice cookers require different rice-to-liquid ratios, so adjust the stock quantity if needed according to your appliance’s instructions.