Garlic rice
8 servings
30 minutes
This garlic rice is part of the Brazilian <a href="http://eda.ru/recipe44580/fejzhoada">feijoada</a>. For ease of use at a long party, it is better to make it oily enough so that it does not stick together in lumps and can be eaten even when cold.
1
In a saucepan over medium heat, heat olive oil (not too hot, not to the smoke point), add coarsely chopped garlic cloves, and sauté, stirring, for about two minutes. The garlic should start to release its aromas actively, caramelize slightly, but definitely not burn, or the dish will taste bitter. In slightly bubbling oil, the garlic becomes almost confit, preserving maximum flavor and aromatizing the oil.
- Olive oil: 100 ml
- Garlic: 6 cloves
2
After frying the garlic, add the rice and fry with the garlic for about thirty seconds to let the rice absorb the oil.
- Jasmine rice: 500 g
3
After that, add a bay leaf, season with salt and pepper, and pour in water or chicken/vegetable broth so that the liquid covers the rice by about a finger's width. Bring to a boil, then reduce the heat to low and cook covered for about twelve minutes.
- Bay leaf: 2 pieces
- Coarse salt: to taste
- Ground black pepper: to taste
4
Turn off the heat completely and let the rice sit to absorb the remaining liquid and cook fully. Keep the cooked rice warm until serving.