Arroz Blanco -- White Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The Cuisines of Mexico by Diana Kennedy Ingredients:
a large saucepan |
a colander |
a flameproof dish |
hot water to cover rice |
1 1/2 cups long-grain white rice |
1/3 cup peanut or safflower oil. i used olive oil |
1/3 of a medium onion, sliced |
1 clove garlic, chopped |
3 1/2 cups chicken broth |
Directions:
1. Pour hot water over the rice and let it stand for 25 minutes. Drain the rice and wash in cold water until water is clear. Shake the colander well and leave the rice to drain for a while.
2. Heat the oil until very hot. Give the rice a final shake to get rid of any excess water. Stir the rice well into the oil, making sure that as many grains as possible are coated with oil.
3. Fry the rice over high flame, stirring it occassionaly until it begins to color. Add the onion and garlic and continue frying until the rice is a pale gold-about 10 minutes altogether.
4. Drain excess oil, if there is any. I didn't have any excess oil, so I skipped this step.
5. Stir the broth into the rice and do not stir during the cooking time. Cook the rice over a medium flame-it should bubble fairly briskly-until almost all of the liquid has disappeared-about 10 minutes. Lower the flame, cover the dish with foil, and cook the rice for 5 minutes longer. Remove the dish from the flame and let it stand, still covered, for at least 30 minutes, so that it will continue to cook in its own steam.
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