Rice with nutmeg, cinnamon and garlic chips

Rice with nutmeg, cinnamon and garlic chips

Ingredients

• Long grain rice 250 g
• Garlic7 cloves
• Nutmeg 2 teaspoons
• Cinnamon 1 teaspoon
• Lemon juice 3 teaspoons
• Olive oil 2 tablespoons
• Ground black pepper to taste
• Salt to taste

Directions

1. Boil rice until cooked through - 40 minutes.
2. After 30 minutes, as the saucepan with rice is on the stove, fry five cloves of garlic in olive oil in a pan with high walls until golden brown. Season with salt and pepper to taste, add nutmeg, cinnamon and mix thoroughly.
3. Add boiled rice to the saucepan to the garlic and seasonings and, without removing from the heat, fry, stirring, for a couple of minutes - until the rice becomes uniform in color. After that, you can remove from the fire.
4. Squeeze the juice out of about half a lemon. Cut the remaining two garlic cloves into thin petals and fry until golden brown. Pour lemon juice over rice before serving, top with crispy garlic chips.