Arroz Blanco -- White Rice
From choclytcandy 14 years ago
- 30 minutes to make
- Serves 6
The Cuisines of Mexico by Diana Kennedy
Ingredients
- A large saucepan shopping list
- A colander shopping list
- A flameproof dish shopping list
- hot water to cover rice shopping list
- 1 1/2 cups long-grain white rice shopping list
- 1/3 cup peanut or safflower oil. I used olive oil shopping list
- 1/3 of a medium onion, sliced shopping list
- 1 clove garlic, chopped shopping list
- 3 1/2 cups chicken broth shopping list
How to make it
- 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.
- 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.
- 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.
- Drain excess oil, if there is any. I didn't have any excess oil, so I skipped this step.
- 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.
The Rating
Reviewed by 7 people-
I've never gone through the business of soaking and draining the rice beforehand, but I do like making the extra effort of frying it prior to adding the broth. I wonder if the Orientals do that before using rice in other dishes?
windy1950
in Flint loved it
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This recipe has been a favorite of family and friends. Diana Kennedy is pretty clear that the choice of oil is important. Peanut oil is traditional to Mexican cooking, can withstand high heat, as in this recipe, without burning and helps create the...more
Pgpate
in loved it
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