Arroz Blanco Recipe

• 3 c. Long-grain unconverted white rice
• 6 Tbsp. Vegetable oil
• 1 med White onion finely minced
• 2 x Garlic cloves peeled and chopped
• 7 c. Water

1. Pour warm water over the rice and let it stand for about 10 min.
2. Drain the rice and rinse well in cool water.
3. Let the rice drain for a few min.
4. In a medium-size saucepan with a tight-fitting lid, heat the oil over a medium-low heat.
5. Add in the onion and garlic and cook till translucent/soft, stirring constantly.
6. Add in the rice and cook just till the grains are coated with the oil.
7. Add in the water and cook, uncovered, over a medium heat till the liquid has been absorbed and small air holes appear on the top of the rice.
8. Don't stir.
9. Wrap the lid of the saucepan with a small terry cloth dish towel.
10. Place the lid tightly over the saucepan so which none of the steam can escape.
11. Set aside in a hot place for about 20 to 30 min, so which the rice can continue to cook and the grains expand.
12. Stir the rice well before serving.
13. This recipe yields 8 to 12 servings.

longgrain unconverted white rice, vegetable oil, white onion, garlic, water

Taken from cookeatshare.com/recipes/arroz-blanco-69549 (may not work)