Garlic white rice


White rice with garlic with a hint of lemon. This is the perfect side dish for eggs, fish, poultry, and meat, or serve with lentils for a complete vegetarian main course.


2 clv garlic (sliced thick)
3 T olive oil
1 spr parsley (whole)
1 c rice (short grain rice such as Bomba)
2 c water (better boiling)
1 t salt (or to taste)
1⁄2 lemon (juice only)


  1. Heat the oil in a medium sized pan. Saute the garlic for 1-2 minutes, add the rice and parsley, saute for another minute, until each grain is coated.
  2. Pour the liquid - measured - over the rice and take to the boil once more. Add some drops of lemon juice when the liquid starts boiling.
  3. Let it boil for 5 minutes then reduce heat and simmer 10-15 minutes, until rice is cooked and tender but not opened.
  4. Stand for 5-10 minutes, remove the parsley. Transfer to a serving tray or mold it into your preferred shape.


Rice Cuban style - Serve garlic white rice with eggs, fried or over easy, bananas fried in oil or lard, bacon, and tomato sauce.

4 servings
Preparation time
Cooking time
Total time
25 minutes