Arroz Blanco (white rice)

"This recipe appeared in a Cooking Light magazine"
 
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Ready In:
50mins
Ingredients:
5
Serves:
8-12
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ingredients

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directions

  • Pour hot water over the rice and let 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 tightfitting 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 20-30 minutes, so that the rice can continue to cook and the grains expand.
  • Stir the rice well before serving.

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Reviews

  1. Although I followed the directions exactly, it didn't turn out as I had hoped. Not only did it take a great deal of time, but the end result was a bit softer in texture than I like in rice. It was also very oily - which suprised me - especially for a Cook Light recipe.
     
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