Arroz Blanco Recipe - Cooking Index
Arroz Blanco Recipe - Cooking Index
| 3 cups | 480g / 16oz | Long-grain unconverted white rice |
| 6 tablespoons | 90ml | Vegetable oil |
| 1 tablespoon | 15ml | White onion - finely chopped (medium) |
| 2 | Garlic cloves - peeled and minced | |
| 7 cups | 1659ml | Water |
Pour hot water over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water. Let the rice drain for a few minutes.
In a medium-size saucepan with a tight-fitting lid, heat the oil over a medium-low heat. Add the onion and garlic and cook until translucent, stirring constantly. Add the rice and cook just until the grains are coated with the oil.
Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir.
Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand. Stir the rice well before serving.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6281 broadcast 10-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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