Preparation

In a pan with the butter, sauté the garlic and onion until they start to brown.
Add the rice and sauté for a few more minutes.
Add 2 cups of boiling water, season and cook over medium heat, until the rice is soft and cooked.
In the meantime, wash the jambu leaves and bring to a boil quickly in a pot of boiling water.
Drain, cut the leaves and mix with the cooked rice.

Ingredients

  • 1 cup of rice
  • 1 cup of jambu leaves
  • 1 tablespoon of butter
  • 2 chopped garlic cloves
  • 1 medium onion, chopped
  • salt to taste