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Ingredientes
- 3 c. Long-grain unconverted white rice
- 6 Tbsp. Vegetable oil
- 1 med White onion finely minced
- 2 x Garlic cloves peeled and chopped
- 7 c. Water
Direcciones
- Pour warm water over the rice and let it stand for about 10 min. Drain the rice and rinse well in cool water. Let the rice drain for a few min.
- In a medium-size saucepan with a tight-fitting lid, heat the oil over a medium-low heat. Add in the onion and garlic and cook till translucent/soft, stirring constantly. Add in the rice and cook just till the grains are coated with the oil.
- Add in the water and cook, uncovered, over a medium heat till the liquid has been absorbed and small air holes appear on the top of the rice. Don't stir.
- Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so which none of the steam can escape. Set aside in a hot place for about 20 to 30 min, so which the rice can continue to cook and the grains expand. Stir the rice well before serving.
- This recipe yields 8 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 90 | 94% |
| Total Fat 10.22g | 13% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 21mg | 1% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.53g | 0% |
| Protein 0.18g | 0% |
