Prep. time: 5 minutes
Soaking and drying the rice: 1 1/2 hours
Cooking time: 35 minutes

1. Rinse the rice several times in cold water; soak for 30 minutes; drain and let dry for one hour;
2. heat the oil in a wok or large saucepan; fry the onion until lightly golden;
3. add the garlic; remove the onion and garlic and set aside, reserving the oil in the wok;
4. add the raw rice to the wok; stir until the grains are transparent;
5. add the chicken broth and the remaining ingredients except the onion, garlic and nutmeg;
6. bring to a boil; reduce the heat to low; cover and let cook for about 20 minutes;
7. remove the lid; add half of the onions and garlic; sprinkle with nutmeg; stir with a large fork so as not to crush the rice;
8. transfer to a warmed serving platter; garnish with the remaining onion and garlic;
9. serve immediately.