Roasted Garlic and EVOO Rice

deb baldwin


I did not have a box of this rice called for in a recipe, so I made my own...wonderful, mild flavor. Will go well with lots of main dishes.


★★★★★ 1 vote

3 -4
Stove Top



  • 1
    garlic bulb
  • 2 or 3 tsp
    olive oil, extra virgin
  • RICE

  • 1 c
    white rice, jasmine
  • 2 c
  • 1 Tbsp
  • 1 or 2 Tbsp
    olive oil, extra virgin

How to Make Roasted Garlic and EVOO Rice


  1. ROASTED GARLIC: Make ahead
    Preheat oven at 400 degrees.
    Peel the paper skin away from most of the bulb but do not peel the cloves.
    Cut off about 1/4 inch off of the top.Take knife and trim the tops off the smaller side cloves that do not reach the top.
    I placed the clove into a large silicone muffin cup(or other small baking dish) and drizzled olive oil over top and rubbed it into the cut end of the bulb.Drizzle a little more on top and cover the bulb with a small piece of aluminum foil inside the cup.
    Place muffin cup into a small baking dish.
    Bake for 30 minutes or more until the cloves feel soft. When the roasted garlic is cooled, squish out the soft cloves. I used 1/2 of the roasted bulb and put the leftovers in a Ziploc for another meal.
  2. RICE: Add rice, water, butter and olive oil to pot.
    Add 1/2 of the roasted garlic(mashed) to the rice mixture..and bring to a boil.
    Simmer for 20 minutes on low and do not peek..
    Toss and serve.

Printable Recipe Card

About Roasted Garlic and EVOO Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American

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