Garlic butter rice

Place 360 g jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear.

Peel and finely mince 4 garlic cloves.

Heat 30 g butter in a medium saucepan over medium heat and cook the minced garlic for about 1 minute until fragrant but not browned.

Add the rinsed rice to the saucepan and stir constantly for 2 minutes to coat the grains in the garlic butter.

Pour in 600 ml water and add 5 ml salt.

Bring the liquid to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes.

Remove the pan from the heat and let it stand covered for 5 minutes before fluffing the rice with a fork.