Cuban Garlic Rice
- 4 tbs unsalted butter
- 2 cloves garlic, crushed
- 2 cups long grain rice
- 4 cups chicken stock
- kosher salt and white pepper to taste
- Heat the butter in a heavy sauce pan, add the garlic and stir for about 1 minute.
- Add the rice and cook, stirring constantly until the butter has been absorbed. Do not let the rice brown.
- Add the stock, season to taste, cover and bring to a boil, then reduce heat to a simmer and cook until the rice is tender and the liquid has absorbed. About 20 minutes.