Brown Rice with Garlic and Cashews

I liked the taste of this dish, but somehow the garlic got burned. Perhaps I had the heat up too high? I will keep this recipe, and hopefully will prepare it better next time.

Brown Rice with Garlic and Cashews

4 T peanut oil

2 c. short-grain brown rice [you will use half and save the rest for fried rice later]

3 1/2 c. water

2 t. plus pinch salt

1 large clove garlic, slivered

1/2 c. broken unsalted cashews

1. Heat 1 1/2 Tablespoon oil in large saucepan over medium-high heat. Add rice and cook, stirring constantly until fragrant, about 3 minutes. Add the water and 2 teaspoons salt. Heat to boiling. Stir well, cover pan, and reduce heat to low. Cook until water is absorbed, about 45 minutes. Let stand covered for 10 minutes.

2. Meanwhile, heat remaining 2 1/2 Tablespoon of oil in a small skillet over low heat. Add garlic and cook gently until golden, about 3 minutes. Stir in cashews and cook 2 minutes longer. Sprinkle with pinch salt.

3. Add garlic and cashews with oil to rice and toss to combine. Serve half the rice (about 3 cups). Let remaining rice cool and refrigerate for making fried rice later.