Garlic rice

This garlic rice is part of the Brazilian feijoada. For ease of use at a long party, it is best to make it oily enough so that it does not clump and can be eaten even when cooled.

Ingredients

• Olive oil100 ml
• Garlic 6 cloves
• Jasmine rice 500 g
• Bay leaf 2 pieces
• Coarse salt to taste
• Ground black pepper to taste

Directions

1. In a saucepan over medium heat, heat the olive oil (not very much, not until it smokes), add coarsely chopped garlic cloves and fry, stirring occasionally, for about two minutes. The garlic should begin to actively exude its aromas, slightly caramelize, but in no case burn, otherwise the dish will then taste bitter. In slightly boiling oil, garlic turns out to be almost confit, that is, it retains the maximum taste and maximizes the flavor of the oil itself.
2. After frying the garlic, add the rice and fry with the garlic for about thirty seconds for the rice to absorb the oil.
3. After that, you need to throw the bay leaf, salt and pepper and pour water, chicken or vegetable broth so that the liquid covers the rice by about a finger. Bring to a boil, then reduce heat to low and simmer, covered, for about twelve minutes.
4. Remove the heat altogether and let the rice stand so that it can absorb the remaining liquid and cook completely. Keep cooked rice warm until serving.