Low-FODMAP | Gluten-free | Dairy-free option
Serves 2 (double the quantities for 4 — but keep the cooking time exactly the same)
Simple, fragrant garlic rice made with garlic-infused oil so it stays low-FODMAP, with a little butter for richness. The trick is leaving the lid on but the pot off the heat at the end — that’s what gives you fluffy, separate grains.
Ingredients
- ¾ cup jasmine rice
- 20g butter (or alternative, or use 1 tbsp plain olive oil)
- 1 tbsp garlic-infused olive oil
- ½ tsp salt
- 1¼ cups water
Method
- Put the oil and butter in a pot. Once melted and just bubbling, add the water, rice and salt.
- Bring to the boil, then turn down to low and cover. You want a genuine low — around 3 or 4 out of 9, not the lowest warming setting.
- Cook, covered, on low for 12 minutes.
- Take off the heat but leave the lid on for a further 15 minutes. Don’t lift the lid until the full 15 minutes is up.
Tips
- The lid stays on for the full resting time — lifting it lets the steam escape and you’ll get unevenly cooked, stickier grains. Trust the process.
- For dairy-free, swap the butter for an extra tablespoon of plain olive oil, or a dairy-free butter. The garlic flavour comes from the infused oil, not the butter, so you lose nothing in taste.
- Rinsing the rice first is optional here — skipping it gives a slightly richer, more clingy result, while a quick rinse gives more separate grains. Either works.
- Doubling to serve four? Double everything but keep the cooking and resting times exactly the same.