Peruvian Rice

Ingrédients

• 1 cup long grain rice (uncooked) (or jasmine)
• 1 1/2 cups water
• 4 cloves fresh minced garlic (plus more to taste)
• 1/4 teaspoon salt
• Olive oil
• Peruvian white corn (optional, see notes)

Préparation

1. 1

   Rinse the rice through a colander over cold water until the water runs mostly clear, about 2 to 3 times. This step removes excess starch, which ensures the grains are perfectly separated later.

2. 2

   In a medium pot, heat 1-2 tablespoons of oil over medium heat, and sauté the garlic for a few seconds, being careful not to burn the garlic.

3. 3

   Then, add the rice and toast for another 2-3 minutes until fragrant. Add the water and salt. Stir to combine. If using Peruvian white corn, add it in this step.

4. 4

   Bring to a boil, then reduce to a low simmer. Cover and cook for 15 to 18 minutes, until the rice is tender and the liquid is fully absorbed.

5. 5

   Fluff with a fork and let it rest for 5 minutes before serving. Enjoy!