Video can’t convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.
Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1–2 minutes, then add garlic and stir until fragrant and lightly golden, 1–2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
Taste the rice. If rice is undercooked, drizzle 2–3 tablespoons water on top, but don’t stir it in; cover the pot again and simmer on lowest heat, 5–10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)