Basic South American-style White Rice - Arroz Blanco

This rice will quickly become a staple. It is so good. The surprise ingredient, garlic, adds a subtle flavor, and the oil improves the texture of the rice. It also keeps very well for the next day, because the oil keeps the rice from clumping and drying out.

• 2 to 3 cloves garlic
• 4 tablespoons vegetable oil
• 2 cups water
• 1 teaspoon salt
• 1 cup rice

1. Peel the garlic cloves, and mash them with a mortal and pestle until it's well crushed.
   
   
2. Run water over the rice, and stir briefly, then drain water off. Repeat several times until the water runs clear.
   
   
3. Heat the oil in a 2 quart saucepan on medium heat. Add the garlic and stir for 2 to 3 minutes, until the garlic turns clear and barely golden in color.
   
   
4. Add the water and the salt, and bring the water to a boil.
   
   
5. Add the rice to the boiling water and stir briefly. Cover, lower heat to medium-low, and let cook for 15 minutes.
   
   
6. The rice should be fluffy and still appear slightly shiny and wet. If it appears too wet, cook a few minutes more. If it appears dry, sprinkle couple of tablespoons more water over the rice. Turn off the heat and let stand, covered, for 5 minutes more.
   
   
7. Fluff rice with a fork and serve.

Serves 4.

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