Classic Peruvian graneado rice: the rice is first sautéed in oil with garlic, then finished by controlled evaporation. You get fluffy, separated grains with a gentle fragrance—no clumps, no stickiness. Simple, reliable, and ready to back up any stew.
Rinse the rice with the washing water, changing the water 2 to 3 times, until it runs less cloudy. Drain well for 5 minutes; if it goes into the pot soaked, it is harder to keep fluffy.
Heat the vegetable oil in a pot and add the ground garlic. Cook for 30 to 45 seconds, just until fragrant and lightly colored; if it burns, it will make the whole rice bitter.
Add the drained rice and stir for 2 minutes, until the grains look glossy and well coated in oil. This gentle toasting helps keep it from turning clumpy later.
Add the cooking water
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Cover the pot, lower the heat to the minimum, and cook for 14 to 16 minutes, without uncovering or stirring. The right point is no visible water and rice that is cooked but still whole.
Turn off the heat and let it rest covered for 8 minutes. Then fluff the rice with a fork or spoon, lifting it from the edges toward the center so it separates without getting crushed.
