1 tablespoon lard or vegetable oil
2 cloves garlic
2 cups rice, washed and drained
3 1/2 cups water or chicken stock
1 teaspoon coarse salt
1/4 cup chopped parsley leaves
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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