Ingredients:
- 3⅓ cups water
- 2 teaspoons salt
- ½ teaspoon garlic powder (or 2 fresh garlic cloves, minced)
- 2 tablespoons olive oil (or butter for a richer flavor)
- 2 cups long grain white rice
Instructions:
- In a medium saucepan, bring water to a boil over high heat.
- Stir in salt, garlic powder, and olive oil (or butter).
- Once boiling, add rice and stir. Bring back to a boil.
- Reduce heat to just below medium and cook uncovered until water is absorbed.
- Stir the rice again, cover, and reduce heat to low. Simmer for 10 minutes.
- Stir once more, cover, and simmer another 10 minutes.
- Fluff with a fork and serve hot.
Optional: For a crispy bottom layer (called pegao), let the rice cook covered over low heat for an extra 5 minutes without stirring.
Want to level it up? You could sauté fresh garlic in the oil before adding water for a deeper flavor, or toss in chopped cilantro or onion for a twist.
Would you like a version with pigeon peas or maybe a coconut variation next?
