Garlic Rice
Risotto • Pan-Asian
Description
This garlic rice is part of the Brazilian feijoada. For convenience at a long party, it’s best to make it buttery enough so that it doesn't clump together and can be eaten even when cooled.
Ingredients
- Olive Oil 5 fl oz
- Garlic 6 cloves
- Jasmine Rice 20 oz
- Bay leaf 2 pieces
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a saucepan over medium heat, heat the olive oil (not too hot, avoid smoking) and add coarsely chopped garlic cloves. Sauté, stirring, for about two minutes. The garlic should start to release its aromas and lightly caramelize, but be careful not to let it burn, as that will make the dish taste bitter. In the gently bubbling oil, the garlic will essentially become confit, preserving maximum flavor and infusing the oil with its aroma.
Step 2
After sautéing the garlic, add the rice and sauté it with the garlic for about thirty seconds, allowing the rice to absorb the oil.
Step 3
After that, add a bay leaf, season with salt and pepper, and pour in enough water or chicken or vegetable broth to cover the rice by about an inch. Bring to a boil, then reduce the heat to low and simmer covered for about twelve minutes.
Step 4
Remove the heat completely and let the rice sit so it can absorb any remaining liquid and finish cooking. Keep the cooked rice warm until serving.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
