Ingredients and preparation
For four side-dish portions, use 250 g of long-grain rice, 500 ml of hot water, one tablespoon of olive oil, half a garlic clove and half a teaspoon of salt, adjusted to taste. Allow five minutes for preparation and approximately twenty minutes for cooking and resting. Water requirements vary with the rice and pan; if the packet gives a different ratio, start by following it.
Cooking step by step
Heat the olive oil in a lidded saucepan and add the chopped garlic. Let it release its aroma without burning. Add the rice and stir for around a minute. Carefully add the hot water, season and stir once to distribute. Bring to the boil, reduce to a low heat, cover and cook for around twelve minutes. Avoid repeatedly lifting the lid because steam contributes to cooking. At the end, check that the liquid has been absorbed and the grains are cooked.
Resting is part of the recipe too
Turn off the heat and leave the rice covered for five minutes. Fluff the grains with a fork without crushing them. If the rice remains hard and the pan is dry, add a small amount of hot water and cook for a few more minutes. If excess water remains, briefly uncover over a low heat. The aim is to adjust gradually rather than correct with large quantities of liquid.
Adapt without losing the basic method
Add a bay leaf for flavour or replace some water with stock that is not excessively salty. Brown rice, carolino rice and risotto varieties need different times and ratios; they are not direct substitutes in this recipe. To repeat the result, use the same pan and measure both rice and water. Record small changes between attempts. A simple recipe becomes more predictable when you control these variables, particularly heat intensity and how well the lid retains steam.
