Basmati rice gets toasted in fragrant garlic-infused oil until each grain turns opaque and nutty, then simmers low and slow until perfectly tender. A whisked-together mix of balsamic vinegar, maple syrup, and Dijon mustard gets folded through the fluffed rice, giving it that irresistible sweet-tangy glaze in every bite. Sliced scallion greens scattered on top add a fresh, sharp bite that balances all that richness. It's a simple, hands-off side that still feels special enough for a holiday table or a weeknight dinner alike. This one is a great fit for a vegetarian spread, easy to pair with roasted vegetables, grain bowls, or anything else you've got going on the stove.
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Place the basmati rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs clear, about 1 minute. Shake off the excess water.
In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until smooth. Set aside.
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