1 1/2 c. uncooked long grain rice
1/4 c. salad oil
1 clove garlic, whole
1 med. sized white onion, cut in half
2 chicken bouillon cubes
4 c. cold water
1/2 tsp. salt

Place the rice in salad oil to which you have added the garlic clove and the onion halves. Slowly brown over low heat, stirring occasionally. When rice is wheat colored, pour off most of the oil (leave about 1 tablespoon) and remove garlic.

Crumble the bouillon cubes in the water, add salt and pour over rice. Simmer, tightly covered, until liquid is absorbed, about 30 minutes. Serves 8.