Put long-grain rice with a tsp. of butter and shallots in a hot saucepan and sauté until hot, extinguish with clear soup and pour double mass of clear soup over long-grain rice. Add garlic clove, close saucepan with a lid, and simmer on low fire. Stir after fifteen minutes, keep adding clear soup, be careful not to burn anything, the black long-grain rice must simmer on low heat for 45 minutes for sure. When the long grain rice is soft but with a firm core, remove from the stove, remove the garlic clove, season, add the remaining butter in large flakes with a wooden spoon and serve.
Serve: Grate Parmesan over the top.
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