A flavorful and aromatic rice dish enhanced with garlic and onion, perfect as a side or main course.
Rinse the rice thoroughly under cold water using a colander and let it drain completely.
Rinsing removes excess starch, preventing the rice from becoming sticky.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion to the saucepan and sauté for about 2 minutes until translucent.
Stir frequently to prevent the onion from browning too much.
Add the minced garlic and cook for another minute until fragrant.
Be careful not to overcook the garlic as it can turn bitter.
Stir in the rice and salt, cooking for 3-4 minutes until the rice is lightly browned.
Keep stirring to ensure even browning of the rice.
Carefully pour in the hot water, stir gently, and bring to a simmer.
Pour the water slowly to avoid splashing.
Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 20 minutes or until the water is absorbed.
Do not lift the lid during cooking to ensure even steaming.
Fluff the rice with a fork and season with freshly ground black pepper before serving.
Fluffing the rice helps separate the grains for a better texture.
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