Recipe

Arroz Blanco -- White Rice Recipe

	Choclytcandy / All my dishes 3 months, 1 week ago The Cuisines of Mexico by Diana Kennedy Prep:30m Cook:30m Servings:6	Choclytcand
	mexican white rice

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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

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.

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Comments

wynnebaer 3 months, 1 week ago said:
No wonder I can't make rice....I've been doing it all wrong!!...Gonna give this method a try, thanks!!

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Alterations

choclytcandy 3 months, 1 week ago said:

1. Add 1 cup fresh or frozen--but not canned--corn to the rice at the same time as the broth, or
2. Once-half carrot cut into thin slices and a small handful of peas, or
3. Serve the rice with slices of fried plantains.

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