40 minutes
A simple yet flavorful dish that combines jasmine rice and boiled potatoes with a rich garlic drizzle and optional fish.
Jasmine Rice, freshly cooked
cups
Boiled Potato, crumbled
cups
Poached Or Grilled Fish, deboned, flaked
cups
tablespoons
tablespoons
Coriander, chopped
cups
teaspoons
1. Combine rice and potato
Combine 2 cups of freshly cooked jasmine rice and 2 cups of crumbled boiled potato in a large bowl. Use your hands to blend and knead the mixture until it feels uniformly combined and slightly sticky.
2. Incorporate fish
If using, incorporate 1 cup of poached or grilled, deboned, and flaked fish into the rice and potato mixture. Continue blending and kneading with your hands until the fish is evenly distributed.
3. Add salt and garlic oil
Add 1 teaspoon of salt and about 2 tablespoons of Garlic Oil to the mixture. Knead everything together thoroughly until the mixture starts to glisten slightly from the oil. Taste and add more salt if needed.
4. Serve and garnish
Transfer the mixture to a serving dish and top with 2 tablespoons of Fried Garlic and 0.25 to 0.5 cups of chopped coriander, if using. The crispy garlic and fresh coriander will add a final layer of flavor and garnish.
Opt for a high-quality wild rice blend and fresh, organic herbs. Use the best extra virgin olive oil you can find for the garlic drizzle.
Adjust the seasoning of the lemon zest and juice in the garlic drizzle to harmonize with the rice and dried fruit.
Allow the rice to sit covered for about 10 minutes after cooking to finish the process and meld flavors.
Check the rice towards the end of cooking and drain excess liquid if needed. Fluff with a fork for a better texture.
Toast them in a dry skillet until golden and fragrant, shaking often to avoid burning.
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