Name: Garlic Rice
Total time: 35 min
Ingredients: 2 cups long-grain white rice; 1 tablespoon vegetable oil; 4 garlic cloves , minced; 2½ cups water; ½ teaspoon table salt

Why This Recipe Works

This quick, simple rice is the traditional base for Peru’s lomo saltado. To infuse the rice with garlic flavor, we mince four cloves and briefly sauté them in oil until they turn golden. Then, we add the rice directly to that saucepan, stirring to coat the grains in the oil before adding water to cook the rice via the pilaf method. After the rice has simmered, we remove it from the heat and immediately place a kitchen towel under the lid to absorb excess moisture and prevent condensation on the lid from dripping onto the rice. Resting the rice for several minutes allows the moisture to distribute uniformly throughout the pot and finish cooking the top layer.

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Before You Begin

We prefer a long-grain rice for this recipe but medium grain will also work here. Serve as the base for Lomo Saltado (Peruvian Beef Stir-Fry) or any other stir-fried dish.

Instructions

Place 2 cups long-grain white rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.

Heat 1 tablespoon vegetable oil and 4 minced garlic cloves in medium saucepan over medium heat and cook, stirring constantly, until garlic begins to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until edges of grains begin to turn translucent, about 2 minutes.

Add 2½ cups water and ½ teaspoon table salt and bring to simmer. Reduce heat to low; cover; and cook until rice is tender and water is fully absorbed, about 15 minutes. Off heat, uncover and place dish towel over saucepan. Re-cover and let stand for 5 minutes. Fluff with fork. Serve.