Doña Carmen's Garlic Rice

Submitted by Redsie

"From Cooking Light"

 

• Ready In: 28mins
• Ingredients: 5
• Serves: 8

ingredients

• 1 1⁄2 teaspoons olive oil
• 2 cups uncooked long-grain rice
• 6 garlic cloves, crushed
• 3 1⁄4 cups water
• 1 1⁄2 teaspoons salt

directions

1. Heat oil in a medium saucepan over medium heat.
2. Add rice and garlic to pan; cook 3 minutes, stirring frequently. Stir in 3 1/4 cups water and salt; bring to a simmer.
3. Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed.
4. Fluff with a fork before serving.

Reviews

[Bertude R.]

Delicious recipe, tastes just like Brazilian rice.

 

[Abby Girl]

Update: It is not often that I would come back to re-rate a recipe...but this one is so worth it. I have used this with fresh garlic and dried garlic flakes. I find that if you add the garlic half way through the cooking cycle, the garlic is more pronounced. I use butter instead of oil...add the rice and stir for one minute until well coated....I then add a bit of chicken stock to the water and a good pinch of salt and pepper. Half way through, I add the garlic. I used about 1 - 1-1/2 tsp dried garlic flakes. Excellent

 

[Annacia]

Delicious way to perk up the family dinner. Love the garlic and this will compliment almost anything. My salmon was sure happy with it. I always cook rice as V suggested and it always comes out perfect. Thanks Reds :D

 

[CookingONTheSide]

This is a great rice dish and it was so easy to make. I followed the suggestion of Chef V and let the rice sit 5 minutes off the burner and it worked wonderfully. It was very fluffy and I love the flavor of the garlic in this. I will make this again. Thanks for sharing!

 

[Vseward Chef-V]

This is alot like how I make my Fluffy Rice Pilaf, except for the garlic. This turned out wonderful. Loved the addition of garlic flavor. The key to this rice is to let it sit for at least 5 minutes off the burner covered. Lets the steam make the rice fluffy. Great Recipe Reds, will make again and again! Thanks for sharing. ~V