Peruvian Garlic White Rice
Simple but aromatic rice sautéed with heavy garlic and a hint of oil.
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Ingredients
- 2 cups Long-grain white rice
- 3 cups Water
- 3 tablespoons Vegetable oil
- 6 cloves Garlic cloves, finely minced
- 1 1/2 teaspoons Salt
- 2 tablespoons Red onion, finely diced(optional)
- 3 pieces Whole peppercorns(optional)
- 1 sprig Fresh parsley for garnish(optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.
- 2
In a medium pot, heat the vegetable oil over medium-low heat.
- 3
Add the minced garlic (and onion if using) to the oil and sauté for 2-3 minutes until fragrant and golden, but do not let it burn.
- 4
Add the rinsed rice to the pot and stir constantly for 2 minutes to toast the grains slightly in the garlic oil.
- 5
Pour in the water and add the salt and peppercorns, then stir once to combine.
- 6
Bring the water to a boil over high heat, then immediately reduce the heat to the lowest setting.
- 7
Cover the pot with a tight-fitting lid and simmer for 18-20 minutes without opening the lid.
- 8
Remove from heat, let it sit covered for 5 minutes, then fluff gently with a fork before serving.
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