250g of rice washed and the water drained well.
(I love basmati rice, but any rice will do)
1 medium garlic clove chopped up finely
2 Tbs of vegetable oil
Salt to taste
Hot water just enough to cover the rice up
How to make it:
Wash the rice well to remove most of the starch and the drained rice.
Heat the oil in a pan and add the garlic.
Gently fry the rice with the garlic stirring with a wooden spoon until the rice is quite dry and has some golden parts. This takes about 5 – 10 minutes in a medium to low fire; it gives the rice a lovely flavour.
Lower the fire again and start to put in the hot water slowly, be careful at this stage as the hot water can spatter out of the pan as it hit the hot metal.
Cover the rice with the water, stir, place the lid on the pan and bring to the boil. Then reduce the heat to very low and cook for about 20 until the water has evaporated.
After the water has evaporated, froth the rice with a fork and taste to see if it’s cooked, if not add a few drops of water and cover again and let cook for a further 5 minutes or until cooked.