I cherish rice. I likewise love garlic and cook with it a ton. It took a couple of endeavors to get the right estimations for this formula so as to submit it. I don't generally utilize estimations when I cook. This is anything but difficult to make. This is an exceptionally wet and rich rice with a decent, however not overwhelming garlic enhance. For rice with less dampness, utilize less water and for a less garlicky flavor, utilize less garlic. I read in an article on a web restorative webpage, that if garlic is cooked excessively long, it loses a portion of its empowering benefits. They said not to cook garlic any more extended than 3-6 minutes.
I have additionally seen that it loses a portion of its flavor if it's cooked excessively long. In this way, I include the garlic towards the finish of the cooking time to get to a greater degree a garlic flavor and increasingly invigorating advantages from the garlic. I will here and there have this for breakfast with a broiled egg. I simply put a portion of the rice on a plate and put a seared egg on it and combine it. It is great that way. I additionally serve the rice with sauce over it as a side dish with some meat. It is likewise great just independent from anyone else. The chicken bouillon is discretionary yet it adds to the kind of the rice.
On the off chance that you need to or are viewing your sodium admission, you should need to discard the bouillon or utilize less of it. I have discovered that jasmine rice gives the best outcomes for this formula however you can likewise utilize white rice. Prepare and cooking times are gauges.
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INGREDIENTS
- 1⁄3 cup margarine (or soft margarine) or 1⁄3 cup butter (or soft margarine)
- 1⁄2 cup white rice (or jasmine)
- 1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
- 1 1⁄2 cups water or 1 1⁄2 cups chicken broth
- 2 -3 tablespoons chopped garlic (or minced)
DIRECTIONS
- Melt the butter or margarine in a 10" skillet over med-high heat.
- Add the rice and stir.
- Add the bouillon cube(s) and stir until softened or dissolved.
- I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
- Watch closely so that the rice does not start to brown.
- You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
- Add the water and stir.
- Cover with a lid and bring it to a boil.
- Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
- This comes out better if it is "slow cooked".
- Add the garlic and stir.
- Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
- There may still be some melted butter at the bottom of the skillet, but that is okay.
- Stir well and turn the burner off.
- Let the skillet sit on the burner until you are ready to serve the rice.
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