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The Cuban Cuisine Primer
Ramona V. Abella
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Fluffy White Rice
by Ramona V. Abella
Servings: 8
- 10
Ingredients:
- 2 cups fresh water
- 2 cups long grain rice
- 2 Tbs. olive or canola oil
- ˝ tsp. salt or to your taste
- 4 cloves garlic, peeled and crushed
- ˝ lemon
Method:
Choose a pot with a tight lid and sauté
the garlic in the olive or canola oil. Do not overcook the garlic as it
will acquire a sweet taste if fried too long.
Add the rice and stir several times
until the grains are covered with the garlic and oil mixture.
Add water, salt and the juice of the
lemon, stir a few times, and cover tightly.
Reduce the burner's heat to the lowest
possible setting. Rice should be cooked within 20 minutes. Listen
carefully for any sounds that indicate the water has been absorbed
before the 20 minutes have elapsed. If necessary, add sufficient water
to allow the rice to finish cooking.
When rice is done, stir the rice with a
fork to avoid a 'mashing' effect Tips:
Always use the same ratio of water to rice, cook the rice over
extremely low heat, and keep the pot tightly covered for the duration. All
this should prevent the water from evaporating before the rice is
completely cooked. As a rule of thumb, add an extra 10 minutes of cooking
time for each additional dry cup of rice.
You may substitute high quality garlic
powder for the fresh garlic should you be short on time, energy, or
simply be out of fresh garlic cloves.
Ms. Ramona V. Abella's website:
The Cuban Food Fairy
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