I made this rice to accompany a Puerto Rican/Cuban roast pork while at the beach near San Juan.  It is adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli.  It took about 40 minutes and made about 8 servings.  I am not sure why, but the leftover rice was still good and not hard and dried out 3 days after making it.  (We used it to make a fried rice for lunch.)

Here is how I made it:

4 Tbs. (half a stick) salted butter

5 cloves garlic, chopped

2 cups Goya Valencia style rice, not washed

4 cups boiling water

In a large saucepan melt the butter over medium heat.  Sauté the garlic until fragrant, about 3-5 minutes.  Add the rice and sauté it stirring frequently about 3 minutes, coating each ride grain with the butter.  Add the salt and the boiling water.  Bring to a boil, stir, cover and reduce to low and cook for 25 minutes.  Remove the lid, fluff the rice, restore the lid, and cook for another 5 minutes.