Usuba
Rice with Garlic and Olive Oil
Fragrant side dish with soft garlic, cooked in olive oil. The rice turns out crumbly and doesn't stick together even when cooled thanks to an adequate amount of oil. Serves as both a standalone dish and a complement to main courses.
- Total
- 30 min
- Standard serving
- 78.4 g
Ingredients
Total 6
Instructions
- 1
Step 1
Heat the olive oil in a sauté pan over medium heat — not too high, without smoke. Add coarsely chopped garlic cloves and sauté, stirring, for about two minutes. The garlic should start to release its aroma and lightly caramelize, but not burn. With the oil at a gentle simmer, the garlic becomes practically confit — it retains maximum flavor and infuses the oil with aroma.
- 2
Step 2
Pour in the rice and fry it with garlic for about thirty seconds so the rice absorbs the oil.
- 3
Step 3
Add a bay leaf, salt and pepper to taste. Pour in water, chicken or vegetable broth so that the liquid covers the rice by about one finger. Bring to a boil, then reduce the heat to low and simmer covered for about twelve minutes.
- 4
Step 4
Turn off the heat and let the rice sit covered so it absorbs the remaining liquid and cooks completely. Serve the rice hot.
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