Heat up a saucepan and add the olive oil.
Sweat the chopped onions followed by the garlic.
Add 3 cups of rice (no need to wash beforehand) and let it sizzle and toast for 5 minutes.
Place your index finger so that it is touching the surface of the rice. Add enough water to come up to your first knuckle. Add a pinch of salt.
As soon as the water reaches the boil, cover with a lid and place the saucepan in the oven for 18 minutes.
Remove from oven and set aside, with the lid on, for another 5 minutes.
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