Ingredients
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4 cups uncooked jasmine rice
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3 tablespoons (45 ml) coconut oil
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1 1/2 teaspoon (7 ml) salt
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1 teaspoon (5 ml) granulated garlic powder
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2 1/2 cups (625 ml) hot water
Directions
- In a medium bowl, cover rice with water and rinse. Drain and set aside.
- In a 3-quart (3 litre) pot, heat oil over medium heat.
- Increase heat to high. Stir in rice and salt and toast for two minutes. Stir in water, reduce heat to low. Cover with lid and cook for 15 minutes or until water evaporates.
- Fluff with a fork and serve at once.
