| Preheat the oven to 375 degrees F. Combine the rice with the stock, 1 cup water and garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in remaining 1 cup water. When done, the rice should have a tender and creamy texture. Let the risotto stand for 5 minutes before serving. VARIATIONS: Use any of the following as toppings or mix-ins of your choice: wilted spinach or Swiss chard, corn kernels and goat cheese; sauteed zucchini, red pepper and fresh herbs; finely diced baked winter squash, sauteed red onion and toasted walnuts; sauteed leeks and chopped imported black olives; steamed asparagus and wilted spinach; grated fresh Parmesan or Parmesan-style soy cheese; grated mozzarella or mozzarella-style non-dairy cheese. | 
