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Ingredients
- 4 Tablespoons Oil (Your Preference; I Use Sunflower Oil)
- 2 cloves Garlic, Finely Chopped
- 1 bulb Small Onion, Chopped
- 1/2 pounds, 2-5/8 ounces, weight Uncooked Rice
- 1 cup, 14 tablespoons, 1 teaspoon, 4-7/8 pinches Hot Water
- 1 teaspoon Salt
Method
- Heat the oil on medium heat in a pot that has a lid.
- Put the garlic and the onions in the pot and let them simmer until they are soft. They have to stay lightly colored, not brown.
- When the garlic and onion are soft, throw in the rice. Give it a good stir so that all the rice is covered with the oil.
- Turn the heat on high and stir some more for a few minutes.
- Pour in some hot water and salt until the rice is nearly covered. Give it a good stir and turn the heat to low. Pour in the remaining water and cover the pot with a lid.
- After 15 or 20 minutes, the rice will be ready.
- We love to eat it just like that but the best part is that you can stir fry it properly. Especially the next day or even later than that; it will be good up to 3 days in the fridge.
- You do not need more oil to stir fry. Throw in some veggies and some sliced chicken or beef.
- Tip: If you like yellow rice, add some garam masala, curcuma (turmeric) or saffron with the garlic and union. It looks good with broccoli or other green vegetables.
