2 ounces unsalted butter
2 cloves garlic, crushed
2 cups long grain rice
4 cups chicken stock
salt & pepper
- Heat the butter in a heavy saucepan and add the garlic.
- Stir then add the rice.
- Cook, stirring constantly, until all the butter has been absorbed, taking care not to let the rice brown.
- Add the stock, season to taste, cover, bring to the boil then reduce the heat as low as possible.
- Cook for 20 to 30 minutes until the rice is tender and all the liquid has been absorbed.