Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Boil 650 ml of water in a kettle. Lightly crush 1 garlic clove in its skin.
- In a medium pan, heat the olive oil over medium heat and fry the garlic and bay leaf for 1 minute. Add the long-grain rice and stir for 1 minute, until the grains are coated in oil and slightly translucent at the tips.
- Pour in the boiling water, add the salt, stir once and cook uncovered over medium heat for about 8 minutes, until the water drops to the level of the rice and small holes appear on the surface.
- Turn the heat to the lowest setting, cover and cook for another 8 minutes without stirring. Turn off the heat and leave covered for 5 minutes.
- Remove the garlic and bay leaf, fluff the rice with a fork and serve.
Shopping tip
Use long-grain (agulha) or basmati rice, never carolino: carolino releases starch and turns creamy, which is right for tomato rice but not for plain white rice. Any own-brand long-grain rice works.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.