Ingredients:
3 cups longrain white rice
6 tablespoons vegetable oil
1 medium onions, finely chopped
2 cloves garlic, peeled and minced
7 cups hot water
Directions:
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.
Servings: 8-12
Time preparation: 10 min.
Time total: 50 min.