1/4 cup extra virgin olive oil adjust as goal is to simply cover bottom of pan.
10 cloves garlic, minced.
4 cups chicken stock or canned chicken broth.
1 3/5 cups Valencia Calispara rice.
salt
Add olive oil to cover bottom of heavy bottom 8 inch saucepan and heat with medium flame
Add garlic and fry until oil is golden
Quench any further cooking of garlic by adding stock and then salt.
When stock begins to boil, add rice and cook at medium temperature. Stir and taste for salt. Do not stir any further after about 5-10 minutes as the rice starts to organize around "steampipes". Disrupting these will destroy this essential venting system.
Set heat on lowest setting and cover rice when stock recedes significantly below rice level, micro-bubbling of steam has virtually stopped and you can start to hear the sizzling oil at the bottom of the mixture
Set timer to 20 minutes.
Fluff up and serve
If rice is long grain you should wash first and then add twice as much stock as rice. You should cap when water dips below rice line and not wait as long as you would before capping as you would with short grained rice
If making with Valencia short grain (Bomba or Calispara) rice you should not wash and for Bomba rice the stock/rice ratio should be 3/1 and if Calisparra 2.65/1.
Also rice volume is dependent on pot. An 8-inch pot can make up to 2 cups of rice and a 7-inch pot 1.5 cups and a 10-inch can make 3 cups. Each of these pans can make less as well but probably not less than 2/3 of the volume suggested above.
I like to start the pot off with jalapeño, then add the garlic
