Heat the oil and put the finely chopped onion and garlic to braise. Once softened, add the rice and stir until each grain is rolled well in the oil and add the wine. Add spices to taste and remove it from the heat after a minute.
Transfer to a tray and top up with about 6 cups of hot water. Put the rice to bake in a moderately heated oven until the liquid is absorbed. Distribute the oven baked rice with onions into dessert bowls, stuffing it nicely in them, along with freshly chopped parsley.