Perfect White Rice

Rice is a staple of Latin cuisines, and growing up in a Cuban family, I probably took it for granted. It was only when I left home that I realized how important well-cooked rice can be, both for the soul and other foods on the plate! I always try to impress on people that it's a sin to use converted or instant rice. It's got to be "real" rice, and preferably long-grain. Avoid flavoring rice, for that will detract from the flavors of the foods you're serving the rice with.

Preparing Time: -
Total Time: -
Served Person: Makes approximately 4 cups

Spanish/Portuguese Rice Side Christmas Quick & Easy Spring Christmas Eve Simmer

1 quart water
2 teaspoons salt
2 1/2 tablespoons vegetable oil
2 cups long-grain rice

Carbohydrate 37 g(12%)
Fat 5 g(7%)
Fiber 1 g(2%)
Protein 3 g(7%)
Saturated Fat 0 g(2%)
Sodium 393 mg(16%)
Calories 207

Preparation Rinse the rice in a colander under cold, running water until the water runs clear. Drain. Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes. Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes. Remove from the heat and fluff with a fork just before serving. Reprinted with permission from Nuevo Latino by Douglas Rodriguez Ten Speed Press

Perfect White Rice

Ingredients

Nutrition facts