Rinse the long-grain rice in a sieve under running water until the water runs clear. Cover with warm water and soak for one to 120 minutes.
Remove tendons and fat from the meat, cut into large pieces, rinse and dry. Cut the onions into cubes.
In a saucepan, heat oil and saute onions until translucent. Add meat and turn a few times to the other side, season with pepper and season with salt.
Add crushed garlic and turn meat to the other side until a yellow crust forms. Fold in the herb mixture, extinguish with warm water (1) and steam the meat until half done.
Remove, perhaps dilute the clear soup with hot water to make the indicated mass of clear soup, add hearty salt and keep warm.
Bring to a boil in an ovenproof water (2) with salt (2). Drain the long-grain rice, pour in and make al dente, stirring occasionally. Drain again through a sieve, rinse with warm water and return to the saucepan, draining well.
Preheat the stove to 200 degrees.
Pour the clear soup over the long-grain rice and mix thoroughly. Cover and let bubble until steam escapes from the saucepan and the long-grain rice begins to crackle. Loosen again, add the meat on top and put the cooking pot on the broiler in the stove with the lid closed.
After about thirty minutes, reduce the temperature to 100 °C u