Preheat oven to 150 Celsius. Peel garlic cloves and onions, cut onions into six wedges each and lay in large roasting pan. Scatter garlic on top of onions, pour olive oil over it, season with salt and pepper. Roast onions and garlic for one hour or until both are soft. Place onions and garlic into soup pot. — Read Article
If you are making the rice more than 6 hours ahead, keep it in the fridge especially during hot weather, but allow time before serving for it to warm to room temperature. — Read Article