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1
Put the rice in a colander inside a bowl and wash under running cold water until the water comes out clear with no starch. Remove from the water and let the rice drain completely.
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2
Bring the water or vegetable stock to a simmer and maintain warm.
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3
Peel the onion and cut it across. Insert the cloves and peppercorns in the onion so it is easier to remove when the rice is cooked.
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4
Peel and crush the garlic cloves with a meat pounder or the back of a large knife. Remove the inner green part. Wash the pasrley, trim the stems and pat dry.
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5
In a pan with a tight fitting lid, over medium heat, add the olive oil, let warm up and add the rice. Stir well to cover all the rice in olive oil and let fry until it starts to stick to the bottom of the pan.
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6
Add the warm water or vegetable stock, the garlic, the onion with the cloves and peppercorns, the parsley and stir well. Season with salt to your tasting.
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7
Bring to a boil and reduce the heat to the mimimum, cover with a tight fitting lid and allow to cook for 17 minutes. Do not open the lid or stir the rice during this time.
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8
Turn off the heat and let sit for an extra 8 minutes. Remove the lid, discard the onion with the peppercorns and cloves, the parsley and the garlic, and fluff up the rice so it has no lumps.
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9
Serve immediately either in a serving dish garnished with curley parsley.or on the plate molding it with small individual molds (fill the mold with rice, press on the rice so there are no air pockets and invert on the plate).
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10
It is a great accompaniament to meat, poultry and fish dishes, stews, for cold rice salads and to add with leftovers.
