Garlic Chili Oil Rice
Fragrant long-grain white rice tossed with a silky garlic and chili oil infusion, finished with crisp scallions and toasted sesame seeds. This bold, aromatic side is ready in under 40 minutes and pairs beautifully with Asian-inspired proteins or roasted vegetables.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 35 min
- Makes
- 4 cups (4 servings)
Steps
Before you start
- Measure out rice and water so they're ready to go
- Have all ingredients prepped and lined up (mise en place) before you start cooking
- Use a heavy-bottomed saucepan with a tight-fitting lid to keep steam in during cooking
Rinse and drain rice
- Place white rice in a fine-mesh strainer and rinse under cool running water for about 30 seconds, stirring gently with your fingers, until the water runs mostly clear.
- This removes excess starch for fluffier, more separated grains.
- Drain well and set aside.
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Ready when: Water runs mostly clear, rice grains are visible
Tip: Rinsing is essential for fluffy, separated grains; don't skip it
Toast sesame seeds
- In a small dry skillet over medium heat, add sesame seeds and toast for 2–3 minutes, stirring frequently, until fragrant and light golden.
- Transfer to a small bowl immediately (they will continue cooking from residual heat).
- Set aside.
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Ready when: Light golden color and nutty, toasted aroma
Tip: Don't walk away—sesame seeds burn quickly; move them to a bowl right away
Prep garlic and scallions
- Mince the 4 garlic cloves finely.
- Slice the green parts of the scallions thinly and set aside; keep the white parts separate (they'll go into the oil infusion).
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Ready when: Garlic is finely minced; scallions are separated and sliced
Tip: White scallion parts soften nicely when infused in warm oil and add subtle flavor
Bring water to boil with rice
- In a 2-quart (2 L) heavy-bottomed saucepan, bring 3 cups (720 ml) water and 0.5 teaspoon (3 g) salt to a rolling boil over high heat.
- Stir in the rinsed rice, return to a boil, then immediately reduce heat to low.
- Cover tightly with the lid.
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Ready when: Water reaches a rolling boil and rice is fully submerged
Tip: Don't lift the lid once you cover it—escaping steam means unevenly cooked rice
Simmer rice undisturbed
- Keep the heat at low and let the rice simmer, covered, for 18 minutes without lifting the lid or stirring.
- The rice will absorb all the water during this time.
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Ready when: All water is absorbed, rice is tender, and individual grains are distinct
Tip: Resist the urge to stir or peek—the steam trapped under the lid does the cooking
Infuse oil with garlic and chili
- While the rice simmers, warm 1 tablespoon (15 ml) neutral oil in a small saucepan over medium-low heat.
- Add the minced garlic and white scallion parts, stirring frequently, for 2–3 minutes until fragrant and very lightly golden (do not brown).
- Remove from heat and stir in 3 tablespoons (45 ml) chili oil.
- Let it cool for 1 minute, then set aside.
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Ready when: Garlic is fragrant and pale golden, never browned
Tip: Low heat prevents the garlic from burning, which turns bitter and acrid
Let rice rest off heat
- When the rice has finished cooking (after 18 minutes), remove the pan from heat and let it rest, still covered, for 5 minutes.
- This allows the grains to firm up and makes the rice fluffier and easier to handle.
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Ready when: Rice is no longer visibly steaming; grains are distinct and firm
Tip: Skipping this step results in mushy, overly moist rice
Fluff and toss with oil
- Carefully open the lid (steam is hot), and using a fork or rice paddle, gently fluff the rice by breaking up any clumps from the bottom and sides of the pan.
- Pour the entire garlic-chili oil infusion over the rice and toss gently but thoroughly, coating every grain evenly.
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Ready when: Rice is loose and fluffy with no clumps, evenly coated in oil, and fragrant
Tip: Use gentle folding and lifting motions rather than aggressive stirring to avoid breaking the grains
Finish and serve
- Transfer the rice to a serving dish or divide among bowls.
- Scatter the sliced green scallion parts and toasted sesame seeds generously over the top just before serving.
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Tip: Add toppings at the last moment so scallions and sesame seeds stay bright and crispy
Good to know
Tips
- Toast your sesame seeds just before serving if possible—their aroma is most vivid and fresh. If you toast them ahead, store in an airtight container to keep them crispy and prevent them from absorbing moisture.
- Chili oil potency varies widely by brand and type. After tossing the rice, taste it and add a little more chili oil if you prefer more heat—you can always add more, but you can't take it back.
- For extra garlic punch, reserve a few raw minced garlic slivers and sprinkle them over the top of the finished rice just before serving. The raw garlic adds a bright, sharp bite that contrasts beautifully with the mellow infused garlic.
- This rice is the perfect side for roasted salmon, stir-fried bok choy, crispy pan-fried tofu, or roasted vegetables. It also makes an excellent base for Asian-style rice bowls topped with a protein and fresh vegetables.
Make ahead
Toast the sesame seeds and mince the garlic up to 4 hours ahead; store in separate airtight containers at room temperature. The rice is best served fresh, though leftovers can be refrigerated for reheating later.
Storage & reheating
Room temperature: up to 2 hours (cover loosely with a cloth). Refrigerator: up to 3 days in an airtight container. Reheat by adding a splash of water and warming gently in a saucepan over medium-low heat, stirring often, until heated through (2–3 minutes), or microwave in a covered microwave-safe bowl with a damp paper towel on top for 1–2 minutes. Freezer: up to 1 month in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
Substitutions
- chili oil → Homemade chili oil: warm 0.25 cup (60 ml) neutral oil with 1–2 teaspoons dried red chili flakes and 2–3 sliced garlic cloves for 2–3 minutes over medium-low heat, then strain out solids before using. Gives you complete control over heat level and spice intensity
- white sesame seeds → Black sesame seeds or a mix of black and white. Creates a striking visual contrast and equally nutty flavor with different aesthetics
- long-grain white rice → Jasmine rice or basmati rice. Both cook similarly and have a slightly more aromatic quality than standard long-grain white rice
- scallions (green onions) → Garlic chives (Chinese chives), thinly sliced, or fresh cilantro. Garlic chives echo the garlic theme; cilantro is less traditional but adds fresh, bright herbal notes
