Arroz Blanco White Rice

This recipe appeared in a cooking light magazine

Pour hot water over the rice and let stand for about 10 minutes.

Drain the rice and rinse well in cold water.

Let the rice drain for a few minutes.

In a medium size saucepan with a tightfitting lid , heat the oil over a medium low heat.

Add the onion and garlic and cook until translucent , stirring constantly.

Add the rice and cook just until the grains are coated with the oil.

Add the water and cook , uncovered , over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice.

Do not stir wrap the lid of the saucepan with a small terry cloth dish towel.

Place the lid tightly over the saucepan so that none of the steam can escape.

Set aside in a warm place for about 20-30 minutes , so that the rice can continue to cook and the grains expand.

Stir the rice well before serving.

white rice, vegetable oil, onion, garlic, hot water