Dutch Oven Rice

WARNING: The following recipe makes really good rice.

Ingredients:

- 2 cups of Calrose rice
- 1 1/4 cup of water
- 1 1/4 cup of broth
- vegetable oil
- 1.5 teaspoons of garlic

Step 1: Prepare 30 charcoal briquettes

Step 2: While charcoal is heating up, rinse the rice 2-3 times with cool water in a separate container and then drain all water.

Step 3: Once the charcoal is ready to go, place all thirty briquettes under the Dutch oven.

Step 4: Coat bottom of Dutch oven with 1 - 2 tablespoons of vegetable oil.

Step 5: Now the Dutch oven is going to get really hot, really fast.  So add the garlic to the oil and let it brown, but not burn.  Make sure to stir garlic around.

Step 6: Add rice to Dutch oven and let the grains fry for a few minutes, stirring occasionally.

Step 7: Once the rice grains start to turn a stark white, add the 1 1/4 cup of water and 1 1/4 cup of chicken broth to Dutch oven.  Let it sit till it starts to boil (could be a slow boil rather than a roiling boil)

Step 8:  Once the rice is boiling, place the lid on the Dutch oven and remove a little more than half the briquettes from the bottom and place on top. 

Step 9:  Let the rice cook for 25-30 minutes.  Make sure to rotate Dutch Oven and lid. Taste rice at 25 minutes to see if it is ready. 

Step 10:  If rice is done, maybe a little sticky still, take off the charcoal and remove charcoal from the lid and let the rice sit in covered Dutch oven for about 10 minutes.

Step 11: Serve and enjoy.