Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • ⅓ cup dried (GF spaghetti, broken into 1” inch pieces (about 40 pieces spaghetti or 1.75 ounces))
  • ½ small onion (very fine dice (about ¼ cup diced onion))
  • 1 garlic clove (minced fine)
  • 2 cup long grain rice
  • 4 cup water
  • 1-1/2 to 2 teaspoons salt
  • 1 tablespoon butter (optional)

Instruction

  • Rinse the rice: Place rice in a large bowl and fill with cold water and move the rice around with your hands. Drain the rice and repeat this step until the water inside the bowl is clear.
  • Heat a medium to large pot and add oil. Once hot at the dried pasta and toast, until the pasta is light brown. Reduce the heat to medium low and add the onion and garlic and cooking, stirring,  for 3 minutes until just slightly beginning to soften.
  • Add the rice, salt and water and turn heat to high. Bring to a boil and continue to cook until all the water has evaporated below the rice and the bubbles have disappeared, about 10 minutes.
  • Cover and reduce temperature to the lowest heat and cook for 10 minutes.
  • Once done, fluff with a fork and serve immediately. If you’d like to make a pega (crispy fried rice bottom) you can leave the rice with the low heat for an additional 10-15 minutes.