Arroz con Ajo
The perfect white rice... some add salt , some add butter, others add oil. Some even add cream cheese. I first tried garlic rice at a Peruvian restaurant. I sat there trying all these new ceviche dishes, but nothing brought out my curiosity more than what I thought was plain white rice. I sat there a bit tipsy from sangria thinking what is in this rice? It had garlic... oh my love!
I have recently mastered cooking white rice in my instapot. I don’t know why I hadn’t made it sooner. So easy! And with the sauté feature, garlic rice is a must try! Of course my recipes feed the masses, you can cut it in half to accommodate your household.
Tip: Watch the you tube segment of Jo Koy’s “the perfect rice”. Hilarious and you’ll know what I mean by the finger tip method.
Ingredients:
2 1/2 cups of jasmine rice
3-4 cloves of garlic finely chopped
2 Tbs of olive oil
2 teaspoons of salt
2 1/2 cups of water approximately
A multitasking pressure cooker like instapot
On the sauté setting, add olive oil and garlic and sauté. Meanwhile. in a fine colander rinse rice grains until the water runs clear. In a pitcher add the water and salt to dissolve. Once garlic has reached a light golden color add your rinsed rice and salted water slowly leaving about 1/3 behind. Mix the rice and water and level the rice. Place your index finger in the pot until your fingertip touched the grains. If the rice has reached the first line of your finger, there’s enough enough water in the pot. If not, add more salted water until it does. (See image below) Close the lid and cook on the rice setting for 12 mins. Once the time is up, let the pressure naturally release, about another 10 mins. Open the lid and fluff your rice with a fork! Enjoy alone or as a side dish. if you love garlic as much as I do, you’ll never want plain rice again.
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