2 c long-grain riceIn a medium saucepan, heat two tablespoons of oil until hot. Add the garlic, and cook until lightly colored and aromatic. Add the water and salt, and bring to a boil. Cook for five minutes, add the rice, stir, reduce to a simmer and cover. Cook 15 minutes. Drizzle on the remaining oil and fluff with a fork. Cover and let steam ten minutes before serving. Serves 4 to 8. Variation: Add 1/4 cup of Thai fried onions or shallots to the cooking water.
3 c water
3 cloves garlic, finely minced
1/2 T salt
3 T vegetable oil, divided
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Monday, April 16, 2018
Peruvian Rice
Developed April, 2018 from a recipe in a English-language Peruvian cookbook by Gastón Acurio.
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