2 c. long grain rice (uncooked)
4 c. hot water
1 tbsp. (scant) salt, to taste
1/4 c. vegetable oil
2 sm. garlic cloves, minced
1 tbsp. onion, finely chopped

Put rice in a strainer and place it under cold running water until the water coming out the bottom runs clear and let dry for awhile.

Meanwhile, in a heavy medium saucepan, saute garlic and onion in hot oil, until soft but not browned. Add the rice (previously washed and dried) and stir constantly for 2 minutes over medium heat. Add hot water and salt. Stirring prevents the rice from sticking to the bottom. When water boils, cover and reduce heat to simmer; boil for 10 minutes, or until tender and all the water is absorbed. Do not stir while boiling.