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Additional equipment needed:
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- a pot with a lid for cooking the rice
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- a large bowl for cooling and drying out the rice
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- a small saucepan for browning the garlic
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- a buttered ovenproof dish of any shape for reheating the rice
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- optional for serving: 2 1/2-cup sized ramekins, custard cups or small bowls for shaping the rice before turning it out onto plates
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1. Pour the water and rice into the pot and add the salt. Bring the water and rice to a boil over medium heat. Then reduce the heat to medium low so that the water simmers gently, cover the pot and cook the rice for 18 minutes. The rice grains will be tender and separate.
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2. Turn the rice out into a bowl to cool and dry, covered with a cotton towel or napkin.
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3. Preheat the oven to 375u00b0F. In a small saucepan, melt the butter. Add the minced garlic and cook the garlic in the butter over medium heat, stirring occasionally, until the garlic browns.
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4. Add the browned garlic, butter and parsley to the bowl of rice.
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5. Mix them well with the rice and season the mixture with the freshly ground black pepper and salt, to taste.
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6. Spoon the rice into the ovenproof dish.
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7. Cover the dish with aluminum foil. The rice may be made in advance up to this point and set aside at room temperature. Shortly before serving, heat the rice in the oven at 375u00b0F for 15 minutes.
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Optional serving suggestion:
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1. Fill a 1/2-cup size ramekin, cup or bowl with some of the rice.
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2. Press down on the rice with the base of a second ramekin of the same sort to help the rice stick together.
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3. Turn a 1/2-cup of molded rice out onto each plate.
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4. Garnish with a twist of roasted red pepper and sprinkle with some more parsley.
