This is from a Colombian friend who served this at every meal (in Colombia, they serve rice with everything, even spaghetti. A meal is not complete without three carbs). I have never been able to achieve the same amazing results (fabulous flavor and a beautiful brown, delicious crust on the bottom), but am still trying because David thinks this is absolutely heavenly.
Chop 1/2 onion and 2 cloves garlic per cup of rice (long grain, white Mahatma is good). Saute in 2T olive oil until clear. Add rice and stir. Add 2c water, salt to taste, and 1t bouillion per cup of rice. Bring to a boil, cover, and let cook until dry (about 20 min?). Then turn off the heat and let it sit for a while(she swears this is the most important part).
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My grandmother was Colombian - I have a lot of family in Cartagena. Her recipe is slightly different - onions, seeded diced tomatoes, bell peppers sauteed in bacon fat. Add the water, then mix in the rice. Cover and bring to boil, reduce heat to lowest setting on stove and leave covered at least an hour. 90 minutes is better, has more "con colon" or crunchy rice. A heavy pot with a tight fitting lid is the key - mom uses a Calphalon anodized aluminum, my grandmother had a heavy cast aluminum pot. Love this rice!
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