I love having this rice with something “Western”, or just having it on its own. The more garlic, the better, I think
2 of cloves garlic, chopped
1 can of canned mushroom or 250g of fresh white mushroom (I so miss being in the UK), sliced
2 cups of rice (cook just one cup; should be enough, I think)
2-3 tablespoons of butter
Pepper and chicken stock for taste (or salt or vegetable stock if you’re vegetarian)
Method:
Heat pan, but not too hot as butter melts and burn very easily. Put in butter, 2 table spoon first, then immediately garlic if to brown it, just a bit. Put in mushroom and fry till mushroom’s cooked. When using fresh mushroom, if the juice comes out (happens when low heat is used), dry the water a bit. When mushroom is cooked, put in the rice and fry a bit. Add more butter if needed. Add salt and chicken stock to taste.
