|
|
| Garlic white rice |
| |
| |
| This is a family favorite. It is really easy to cook. We have included additional tips and explanations because rice is one of the techniques that distinguish a master from a common cook. Results vary with the type of rice, water, pand, and the personality of your stove, and we wanted to cover every eventuality. |
| |
| 2 cloves |
|
garlic, peeled and slivered |
|
| 3 tbsp |
|
olive oil |
|
| 1 sprig |
|
parsley, whole |
|
| 1 cup |
|
rice, ideally a Spanish medium-length variety, sushi rice otherwise |
|
|
|
| 2 cups |
|
water |
|
| 1 tsp |
|
salt |
|
| 1/2 |
|
lemon |
|
|
|
|
| |
| 1 |
Add the salt to the water and take it to the boil. |
| 2 |
Heat the oil in a medium size pan. Saute the garlic for 1-2 minutes, add the rice and parsley, saute for another minute, until each grain is coated. |
| 3 |
Pour the boiling liquid -measured- over the rice and take to the boil again. Add some drops of lemon juice when the liquid starts boiling again. |
| 4 |
Let it boil for 5 minutes, the reduce heat and simmer 10-15 minutes, until rice is cooked and tender but not opened. |
| 5 |
Let it rest for 5 minutes. Remove the parsley sprig. Transfer to a serving tray or mold it into your preferred shape. |
|
| |
| Servings: 4 |
| Yield: 4 |
| Preparation time: 5 minutes |
| Cooking time: 15 minutes |
| Ready in: 20 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
271.82 |
|
| Calories From Fat (34%) |
|
92.03 |
|
| |
|
% Daily Value |
| Total Fat 10.40g |
|
16% |
|
| Saturated Fat 1.43g |
|
7% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 585.36mg |
|
24% |
|
| Potassium 53.16mg |
|
2% |
|
| Carbohydrates 40.39g |
|
13% |
|
| Dietary Fiber 1.47g |
|
6% |
|
| Sugar 0.09g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 38.91g |
|
|
|
| Protein 3.38g |
|
7% |
|
|
|
| |
| Recipe Type |
| Fall, Light meal, Main meal, Side Dish, Spring, Summer, Supper, Vegetarian, Winter |
| |
| Cooking Tips |
| Cover the rice at any point when it is simmering, if you feel the liquid is evaporating too fast. If you need to add liquid, it should be hot. |
| If using the microwave to heat the liquid up to the boiling point, remember to insert a wooden stick os plastic spoon. Overheated liquid does not always bubble in the microwave, and it could explode in your face. A stick will help to create bubbles. Though the salt should be enough in this case, it is better to be safe than burnt. |
| When the rice is sautéed first, you get a better rice if the liquid is seasoned and boiling when you add it. I get the same good result with cold water. Add the water and the salt to the pan at the same time, just stir once. Wait until it starts boiling -it will take longer- to add the lemon, finish as before. |
| Garlic and salt are enough to flavor the rice, but you can add pepper to your taste. |
| |
| Recipe Source |
|
Source: All Foods Natural
|
|
|
| |
|
|
|
