Rinse the jasmine rice under cold water until the water runs clear. In a medium-sized pot, combine the rinsed rice with vegetable broth and a pinch of salt. Bring to boil.

Once boiling, reduce heat to low, cover the pot, and simmer for about 15 minutes, until liquid is absorbed and rice is tender.

Zest the lemon and squeeze its juice into a bowl. In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for about 1-2 minutes.

Once rice is done, remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and mix in sautéed garlic, lemon juice, and zest.

Stir in chopped parsley, taste, and adjust seasoning if needed. Serve alongside your favorite grilled meats or vegetarian dishes.

Store leftovers in an airtight container in the refrigerator for up to 3 days, adding a splash of water when reheating.