Garlic Rice is made In a very small pan, heat the olive oil in medium for 3 minutes. Add only 15 of the garlic cloves and keep 5. Simmer for about an hour. The oil does not have to bubble. Garlic cloves must be, at the end, tender, and light brown. You can do this well in advance. They are terrific spreads on bread with parmesan regiano. They will keep for two weeks in the fridge. In a large pan in low, heat half of the olive oil where you already glazed the garlic cloves, bay leaves, ½ stick of butter, onions and the 15 garlic cloves you have already glazed and the five raw garlic cloves minced. Add salt and pepper. You can always add more at the end. Cook until tender and slightly brown (medium heat). Add the rice and wait until rice appears to be translucent. Add all the chicken cubes at once and stir well. Add boiling water just to cover the rice about an inch. Add white wine. Keep adding water from time to time. Remember the ration three to one to know how much water to add. When rice is tender, turn off the heat and add the rest of the butter and half of the parmesan and pecorino cheese. Stir well and add lime juice at the end. Leave it to rest for 7-8 minutes covered. Top with the rest of the cheese when you serve. It should be creamy, not heavy, so if it is required, you may add more half and half.
Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.
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