Crumbly rice porridge with garlic

Rinse the rice and drain it in a colander.

Peel, wash, and chop the garlic.

In a thick-bottomed pot, heat vegetable oil, add garlic, and fry until golden.

Pour rice into the pot, mix thoroughly, add salt, and pour water so that it covers the grains by 1.5–2 cm.

Cover the pot with a lid and place it on high heat.

When the water boils, reduce the heat to minimum and cook the porridge for another 20 minutes.