About a week ago I posted Pedro's Cooking Tip for making white rice. I made it this way today.
If you want to make the tastiest white rice ever (and according to Nitza Villapol, this is the TRUE way of making white rice the Cuban way) do it like this:
- ALWAYS use the proportion of 1 cup of dry rice to 1.5 cup of water.
- Never rinse the rice if it's enriched and packaged. It's unnecessary and you will NEVER get the rice water to run completely clear ... Anyway. Let's say you are making 2 cups of dry rice. Therefore, you need to measure 3 cups of water in a shallow flat-bottom pan (by shallow I mean with no steep high walls).
- To the water add salt to taste, one large clove of garlic pressed, minced, sliced or however you like to cut it, but in very small pieces.
- Add the juice of 1/2 lime (or lemon) to the water and let it come to a gentle boil.
- Simmer for about 3 minutes. Add the dry rice and distribute evenly over the entire bottom of the pan making sure it's completely covered by the water.
- Let it come to a boil again (about 1-2 minutes) and then reduce heat to a minimum ( my stove has 6 settings; at this point I turn it to setting number 2) and simmer on this very low heat, COVERED with a lid, for 10-15 minutes).
- Uncover, fluff with a fork and check for tenderness. If it's still a little tough, add 1/8-1/4 cup of water and keep it on number 2 until the grain is tender (tender; not mushy or sticky).
- At this point, sprinkle some extra virgin olive oil on top ( maybe 1-2 tablespoonfuls, depending on taste), fluff and serve.
I made two cups. I found that I did need to add a little more water, and it took a little longer than the time mentioned above, but it did turn out very tasty and fluffy. I found that the shallower pan cooked the rice quicker and the addition of the garlic and lemon juice really made it flavorful. A dish on it's own. Yum!
P.S. I have received other suggestions for rice in the comments section, and I will be posting and trying out those directions as well.