Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
40 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 12 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 1520 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle.

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