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Ingredients
- 1 tablespoon lard or vegetable oil
- 2 cloves garlic
- 2 cups rice, washed and drained
- 3 1/2 cups water or chicken stock
- 1 teaspoon coarse salt
- 1/4 cup chopped parsley leaves
Method
- Heat lard in a heavy saucepan.
- Add garlic and saute 1 minute.
- Add rice and saute gently 12 minutes.
- Add water and salt and bring to a boil.
- Lower the heat, cover tightly and cook for 1520 minutes, or until rice is tender and liquid is absorbed.
- Fluff with a fork and add chopped parsley.
- Serve on a platter with shrimp in the middle.
