1 3/4 cups of rice
3 tablespoons of olive oil
1 tablespoon of chopped onion
1/2 clove of garlic, minced (optional)
500 ml of water (approximately)
Salt
1 3/4 cups of rice
3 tablespoons of olive oil
1 tablespoon of chopped onion
1/2 clove of garlic, minced (optional)
500 ml of water (approximately)
Salt
Rinse the rice in running water until it runs clear
Drain
Heat the olive oil in a pan and let it warm up
Add the onion and after 2 minutes, add the garlic
When it starts to brown, add the rice and stir for 3-4 minutes
Add water to cover the rice, but not too much
Season with salt, cover the pan and let it cook until the water starts to disappear
Reduce heat
Check the rice and add more water if necessary
When the rice is cooked, turn off the heat, cover the pan and let it rest for 5-10 minutes
Fluff the rice with a fork (never use a spoon) and serve immediately
Variations:
Replace water with chicken or beef broth
When fluffing the rice, you can add: candied pecans with wine, toasted almonds (sliced or in slivers), olive oil in rounds, cooked peas, cooked corn, grated carrot, orange zest, mushrooms, roasted pine nuts
