Recipe by James Craig
This recipe appeared in a Cooking Light magazine
Top Review by Acerast
Although I followed the directions exactly, it didn't turn out as I had hoped. Not only did it take a great deal of time, but the end result was a bit softer in texture than I like in rice. It was also very oily - which suprised me - especially for a Cook Light recipe.
- 3 cups longrain white rice
- 6 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and minced
- 7 cups hot water
Directions See How It's Made
- Pour hot water over the rice and let stand for about 10 minutes.
- Drain the rice and rinse well in cold water.
- Let the rice drain for a few minutes.
- In a medium size saucepan with a tightfitting lid, heat the oil over a medium low heat.
- Add the onion and garlic and cook until translucent, stirring constantly.
- Add the rice and cook just until the grains are coated with the oil.
- Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice.
- Do not stir Wrap the lid of the saucepan with a small terry cloth dish towel.
- Place the lid tightly over the saucepan so that none of the steam can escape.
- Set aside in a warm place for about 20-30 minutes, so that the rice can continue to cook and the grains expand.
- Stir the rice well before serving.