Rice is loved not only by everyone (here it is necessary to draw a laughing kolobok, but I'm not very good at handling emoticons, so just imagine it).
I don't like it either, but I will always find a tastier side dish. If the wife eats, then only jasmine, and then only occasionally. Bulgur is somehow closer to us. However, for the sake of variety, it is sometimes necessary to cook rice.
Problems arise with the "must eat". Because children on rice (especially side dish) build such mournful faces that you feel like Karabas-Barabas, starving the unfortunate with hunger.
It's good if the rice comes with something meaty with gravy. And if without gravy? That’s all, write it’s gone, we will have a hunger strike.
I sincerely envy those who can eat rice just like that.
However, there is a variant of rice that everyone likes. Almost everyone. Because a small child can start to turn back but. Although... considering how young children love everything spicy, and are always ready to grind what is on the plates of adults - it's still a question whether the child will turn his nose or you will have to save your dinner from him.
So we take:
- A couple of tablespoons of vegetable oil
- A couple of tablespoons of butter (if you like butter, then more)
- A head of garlic
- One and a half cups (glasses) of rice
- Two and a half cups (or glasses) of water or broth
- Salt to taste
How we cook:
Press a couple of cloves of garlic through a garlic press or finely chop with a knife.
We put a portion of water or broth to warm up (it is better to boil).
We send butter into a thick-walled pan, melt it, and crushed garlic into it. Fry for a couple of minutes, then we send washed and slightly dried rice into this mixture (there should be no water in it) and fry a little, stirring occasionally. When the rice is fried (not to a crust, no, the rice just changes color), pour broth or water into the fried rice, add some salt, cover and leave to cook.
At that time, clean the remaining cloves of garlic and cut into petals - you can go along, you can across.
Heat vegetable oil in a frying pan and fry the garlic petals in it until golden brown. You can leave the garlic in the oil, but I don't like eating a lot of fat. Therefore, I spread it out to dry.
If the liquid in the rice has boiled away, and you think it is not ready yet, turn off the heating, wrap it in a towel and let it stand for ten minutes just like that.
Next - rice on a plate, sprinkle with fried garlic on top. Excessive spiciness from it, by the way, will go away during frying, even a certain piquant sweetness will appear. You can add more green onions if you like.
Bon Appetit!