Columbia Cookbook Rice

This was delicious rice, although it makes a batch far larger than two people can eat in one sitting.

White Rice

• 2 tablespoons peanut oil
• 2 cloves garlic, crushed
• 2 cups long-grain rice
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon lemon juice

Heat oil in a large saucepan (specifically 3" deep and 10" in diameter, although we used our 12" iron skillet). Add garlic and cook for a minute or two - don't let it burn! - then discard the garlic. Add the rice and stir to coat in the oil. Stir in the water, salt and lemon juice. Bring to a boil. Reduce heat, cover and cook for 18 minutes, or until tender.

We served it with leftover Chicken Marsala and Pan-Roasted Broccoli and it made a great dinner.