SERVES 4
TIME 45 minutes, plus at least 2 hours to chill

Ingredients

1 1/2 cups brown jasmine rice*
1 1/2 tbsp. plus 1 tsp. canola oil, divided
1 tbsp. minced garlic
Kosher salt and freshly ground black pepper

Directions

1. Rinse rice thoroughly in a fine strainer under running water, then pour into a medium saucepan with 1 3/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.
2. Pour rice into a rimmed baking pan. Let cool, then chill, uncovered, until firm and dry, at least 2 hours.
3. Heat 1 1/2 tbsp. oil in a 12-in. frying pan over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in center of pan; pour in 1 tsp. oil and stir garlic into oil. Let garlic sizzle for about 30 seconds, then stir into rice to combine. Season to taste with salt and pepper.

*Find brown jasmine rice alongside other rices at the grocery store.

Make ahead: Cook rice through step 2 up to 1 day before using; chill, covered.

PER SERVING 306 Cal., 21% (64 Cal.) from fat; 5.7 g protein; 7.1 g fat (0.8 g sat.); 54 g carbo (2.5 g fiber); 5.3 mg sodium; 0 mg chol.

Serve with She Wines Red table wine 2005 (Calaveras County)