Time 17m Number Of Ingredients 5 Steps:
In a medium sauce pan, heat up the oil Add the garlic and cook until fragrant and light gold Add the rice, season with the salt and stir for about a minute Add the liquid and bring to a gentle boil Reduce to a simmer, cover and let it simmer until all water has been absorbed (try not to peak - we don’t want to lose steam that’s precious for the next step!) Turn off the heat and let the rice pot sit covered for another 10 mins - steam Open the pot, then “air” the rice for a minute or two. Then, fluff with a fork, and serve!
Time 45m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Place the rice in a colander and rinse thoroughly with cold water; set aside. Heat the oil in a saucepan over medium heat. Add the rice and stir until the rice begins to brown. Add the onion and cook for about 1 minute. Stir in the garlic and cook until the garlic is golden brown being careful not to burn the garlic. Add the salt. Pour hot water and chicken broth over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes. Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes. Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.
Time 45m Yield 8 Number Of Ingredients 6 Steps:
Place the rice in a colander and rinse thoroughly with cold water; set aside. Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Time 35m Yield Four to six servings Number Of Ingredients 5 Steps:
Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package). In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.) Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry. Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.
Time 35m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Chop the onions and garlic finely. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the chopped onions and garlic. Sauté until fragrant; approximately 3 minutes. Add the dry rice to the pan and stir for an additional 3-4 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt. Place a lid on the pan and cook on medium heat for 8 minutes. Decrease the heat to low and cook for another 10-15 minutes, or until the water has all evaporated. If the rice is not cooked yet, add a little bit more water!
