by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand1 1/2 cup long grain rice Ask a question about this ingredient
3 cups water Ask a question about this ingredient
1 medium yellow onion finely chopped Ask a question about this ingredient
8 garlic cloves very finely chopped (green inner part removed) Ask a question about this ingredient
4 sprigs fresh coriander (with stem) Ask a question about this ingredient
1 teaspoon coriander seeds Ask a question about this ingredient
2 tablespoons fresh coriander finely chopped Ask a question about this ingredient
4 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
Chop the onions finely.
Ask a question about this stepChop the 8 garlic cloves finely, removing the inner green part.
Ask a question about this stepWash the coriander and remove 3 whole sprigs. Pat dry. Remove the leaves of the remaining coriander and chop finely.
Ask a question about this stepWash the rice until the water comes out clean. Put the rice in a sieve and let drain.
Ask a question about this stepBring the water to a boil and set aside.
Ask a question about this stepIn a pan with a tight fitting lid, over medium heat, add the olive oil, the chopped onions the 3 sprigs of fresh coriander and the crushed coriander seeds, stir and fry until onion is translucent.
Ask a question about this stepAdd the rice, stir very well to coat with the olive oil and lightly toast, add the garlic, mix to incorporate and add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 17 minutes – DO NOT open the lid or stir the rice during this time. Serve immediately.
Ask a question about this stepTurn off the heat and allow to rest for 3 minutes without opening the lid.
Ask a question about this stepRemove the whole coriander sprigs, fluff up the rice and mix in the chopped fresh coriander.
Ask a question about this stepServe immediately.
Ask a question about this step
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