Being that my husband is of Latin decent we have rice a lot (except when he low carbs). This means, I have had a lot of experience and practice with making my own version of perfect white rice (shown to me by my Panamanian mother in law). If you have a pot like mine that doesn't have a tight fitting lid (my lid is a little bent and it lets all the steam escape) then the trick is to use a towel between the lid and pot. If you have a great, tight fitting lid then a towel is not needed. Here is a pic of how the towel looks on the pot. If you have to do this, make sure to wrap the towel up around the lid because you don't want your towel to catch fire.
Ingredients:
* 2 cups White Rice
* 1 Tablespoon Olive Oil
* 1 teaspoon salt
* 1 garlic clove, minced
* 4 cups water
Recipe:
Heat a heavy pan, add oil and garlic until you can just smell the garlic. Add rice and stir until all pieces of rice become shiny with the oil. Add water and salt and bring to a boil. Once rice comes to a boil, stir and place lid on pan. Do not lift lid to check on rice! Rice should be ready in about 20-25 minutes and should have little holes on the top (as if someone poked holes in the top of the rice). Serve and enjoy!
YUM!!!!
