ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)
Plain white rice or Arroz Blanco is the perfect accompaniment to any Colombian meal. In my family we would eat white rice as a side dish with everything. For my grandmother, the coffee pot,the rice maker and the pressure cooker were all the kitchen gadgets she needed.
Provided by Erica Dinho
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- In a medium pot, place the rice and add the water, oil and salt.
- Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 74 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 587 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
WHITE RICE (ARROZ BLANCO)
Steps:
- Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
ARROZ BLANCO (MEXICAN WHITE RICE)
Provided by Sergio Remolina
Categories Garlic Onion Rice Side Healthy Cilantro Simmer Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cover the rice with hot water and let stand for 10 minutes. Drain the rice in a sieve or colander and rinse until the water runs clear. Shake the sieve vigorously to remove excess water.
- In a blender, combine the onion, garlic, salt, and 3 cups of water and process until puréed (use caution when blending hot liquids).
- In a medium saucepan over moderate heat, heat the oil until hot but not smoking. Add the rice and sauté until it crackles when stirred, about 3 minutes. Add the onion and garlic mixture, bring to a boil, and cook for 3 minutes. Add the cilantro or parsley and reduce the heat to a simmer. Cover and cook until small holes appear in the rice, about 20 minutes. Fluff with a fork and remove the herb sprigs. Keep covered until ready to serve.
ARROZ BLANCO (MEXICAN WHITE RICE)
When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.
Provided by Velouria
Categories White Rice
Time 35m
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan or microwave oven, heat broth or water until steaming.
- Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
- Cover and keep warm.
- In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
- When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
- Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
- Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
- Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
- Remove pan from heat and let stand covered for 5 minutes.
- Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
- When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.
Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 1, Sodium 379.3, Carbohydrate 47.9, Fiber 1.9, Sugar 1, Protein 6.5
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