Garlicky Rice Recipes

Steps:

• Saute garlic cloves in hot oil in a large saucepan over medium-high heat 2-3.
• Add rice, and saute 1 minute.
• Stir in 4 cups water and salt; bring to a boil.
• Cover, reduce heat to low, and simmer 30 minutes. Do not uncover rice until time is up.
• Remove from heat; let stand 5 minutes.
• Fluff with fork.

Steps:

• Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
• Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
• Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
• When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

Steps:

• Put the oil in a skillet and saute the onions& garlic until golden.
• Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onion, and saute 7 minutes or until tender.
• Add rice and garlic; saute 2 minutes.
• Add water and next 3 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 23 minutes or until liquid is absorbed.
• Garnish with green onion tops, if desired.

Steps:

• Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.

Steps:

• Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
• Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.

Steps:

• Bring first 4 ingredients to boil in saucepan; cover. Simmer on medium-low heat 10 min.
• Meanwhile, reserve 1 Tbsp. barbecue sauce for later use. Brush fish with half the remaining barbecue sauce; place, sauce sides down, in large nonstick skillet; cook on medium-high heat 2 min., turning after 1 min. and brushing with remaining barbecue sauce.
• Remove fish from skillet. Carefully spoon rice mixture into skillet; top with fish. Cover; simmer on medium-low heat 10 min. or until fish flakes with fork and rice is tender. Brush fish with reserved barbecue sauce. Remove from heat. Let stand, covered, 5 min.

Steps:

• Melt the butter or margarine in a 10" skillet over med-high heat.
• Add the rice and stir.
• Add the bouillon cube(s) and stir until softened or dissolved.
• I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
• Watch closely so that the rice does not start to brown.
• You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
• Add the water and stir.
• Cover with a lid and bring it to a boil.
• Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
• This comes out better if it is "slow cooked".
• Add the garlic and stir.
• Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
• There may still be some melted butter at the bottom of the skillet, but that is okay.
• Stir well and turn the burner off.
• Let the skillet sit on the burner until you are ready to serve the rice.

Steps:

• In a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.
• Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel-lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in separate airtight containers in the refrigerator for up to a week.)
• Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (40 g) of the fried garlic chips. (You will have leftover oil and chips for more rice; or try them on the pansits and soups.)
• Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add rice, and saute 1 minute.
• Add garlic; saute 2 minutes.
• Stir in water, broth and salt; bring to a boil.
• Cover, reduce heat, and cook over medium-low heat 55 minutes or until liquid is absorbed.
• Spoon into a bowl, fluff with a fork.
• Top with green onions.

Steps:

• Wash rice 2-3 times with water and soak in water for 30 minutes in medium sized pot.
• Add 1/2 teaspoon salt, shahi jeera and cardamom in soaked rice.
• In small pan heat 2 1/2 tablespoon of oil at medium heat .
• Add cumin seeds and add chopped onion. Saute onion for 5-6 minutes until onion becomes light brown. Lower the heat.
• Add garlic paste and saute for 2-3 minutes.
• Add tomato puree, 1/2 teaspoon salt, turmeric powder, red chili powder, cilantro and stir well for 6-7 minutes.
• Let it cool down and set aside.
• Now boil rice at medium high heat and add 1/2 tablespoon oil.
• After 15-17 minutes check if rice is almost done but should not be over cooked.
• Drain excess water through sieve and let rice cool for 5 minutes.
• Mix rice and tomato mixture well and heat for 5 more minutes to incorporate well.
• Serve in serving bowl and garnished with spring onion.

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

Steps:

• Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
• Wash the spinach well-- spinach tends to be very gritty.
• Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
• Toss the spinach into a pot, along with 1/4 cup of water.
• Heat on high; when the water boils, cover the pot.
• Cook for 2-3 minutes, until the spinach is wilted.
• Drain and set aside.
• In a skillet, heat 2 tbsp.
• olive oil on medium.
• When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
• Add the drained spinach and sauté for another couple of minutes.
• Season to taste with salt and plenty of pepper.
• Add the cooked rice and stir well to combine.
• Taste, then add more salt and pepper as necessary.
• Serve.