White Rice Arroz Blanco Recipes

ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)

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.

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 CON PLATANOS FRITOS WHITE RICE WITH FRIED PLANTAINS

Steps:

• In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process.
• Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top.

GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)

Steps:

• Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
• Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
• Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
• Fluff the rice with a fork and sprinkle with the chopped parsley.

ARROZ BLANCO (MEXICAN WHITE RICE)

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.