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.
This seems amazing. I'm not sure why, but it seems to make sense to add something acidic (the lime or lemon juice). I wonder what the chemistry behind this is. Anyway, the next time I make rice,I'll give it a try. Thanks for these great posts.
ReplyDeleteStacey it was fantastic. The best rice I've ever made according to my daughter. LOL
ReplyDeleteIvonne, I'm glad you made it and I'm glad you liked it. I haven't found yet the person who doesn't. I've been making rice like this for years now and just as you say: it's a dish on its own. I find myself eating it all by itself, since it is so tasty and fulfilling. Anyway, I am happy it worked out for you. Kisses.
ReplyDeleteHow much dried rice would I need to use to make a side dish for 4 people? 2 cups? 3 cups?
ReplyDeleteAnonymous, 2 cups of dried rice is more than enough. You can get away with one or one and a half.
ReplyDeletei recently joined a new site called" just a pinch".... a lady gave her rice recipe and when i made it i was thrilled with the results....it turned out like the great cuban restaurant we go to... not dry not wet not sticky and really delish.... 2 cups washed rice... 2-1/2 cups water...1/4 cup extra virgin olive oil...1-1/2 teasp salt...1 garlic clove minced.... put all in the rice cooker and thats it!!!! you can also make it in a pan bringing the water to a boil add the ingredients bring water to boil again lower the heat to low cover cook for 15 min fluff the rice and cover again and cook another 10 -15 min ... try it...
ReplyDeleteUnkown, thanks for the tip and for stopping by. Since writing this post I have tried the rice the way you describe and it is delicious!
ReplyDeletedo you suggest making this even if you don't have lemon or lime??? I need a good white rice recipe to go along with my chicken burritos tonight :-)
ReplyDeleteSorry if I'm late in responding Anonymous. Yes, it will be fine without the lemon/lime. :)
ReplyDelete