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Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain well.
In a medium saucepan over medium-low heat, warm the oil. Add minced garlic and sauté gently for 1 to 2 minutes until fragrant and lightly golden, avoiding browning.
Add the rinsed rice to the saucepan, stirring continuously to evenly coat the grains with garlic oil for about 1 minute.
Pour in the water and add sea salt. Stir gently, then bring the mixture to a boil over medium heat.
Reduce heat to low, cover tightly with a lid, and simmer for 12 to 15 minutes until water is fully absorbed and rice is tender.
Remove the saucepan from heat and let it rest, covered, for 5 minutes to allow steaming completion.
Gently fluff the rice with a fork. Optionally sprinkle chopped cilantro or scallions before serving warm.