How to cook
Wash the rice in several waters. Cut all the vegetables finely but grate the carrots and leave the garlic cloves whole. You can use a mix of vegetables of your choice. Put a large pot filled to 3/4 with water to boil on the stove. Top with a metal colander.
Put the cleaned rice with vegetables in a large metal bowl on top of the colander and top with 3 cups of water, a little olive oil and salt and pepper to taste.
Crumble stock on top, stir and let everything boil with the lid on, to soften the rice. It is important to allow the steam to come out, with the lid slightly askew.
Once cooked, distribute the rice in cups, press it well, wait for it to cool and turn the cups over into plates.