Arroz Blanco Brasileño

 

2 C. long grain White rice

2 T. Canola Oil, or Butter

2 Garlic Cloves, peeled

3 tsp. Sea Salt

 

Cover the rice with hot water and let stand for five minutes. Drain the rice through a colander and rinse until the water runs clear. Remove excess water from the rice by shaking the colander vigorously. Heat the canola oil in a medium saucepan and sauté the garlic cloves until fragrant (you can also add finely chopped yellow onion with garlic, if desired). Add the rice and cook until the rice crackles when stirred, about 3 minutes. Add 4 C. of hot water to the saucepan and allow the rice to come to a full boil. Season with salt.  Reduce the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until small holes appear in the rice. Fluff with a fork and cover until ready to serve.