Ingredients:
8 cloves garlic, chopped
3 tablespoons olive oil
2 ½ teaspoons garlic minced
4 tablespoons butter unsalted, divided
1 ½ cups white rice
2 ½ cups chicken broth
1 tablespoon scallions finely sliced
Salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add garlic chopped and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.
Instructions:
Pour out excess oil then return to the stove.
Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
Add rice, stir to coat in garlic butter.
Add broth, place lid on saucepan. Bring to a boil then immediately turn down to medium low.
Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
Remove from stove but leave lid on. Rest for 10 minutes.
Fluff with fork, transfer into serving …
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