Arroz Blanco
Arroz Banco (White Rice)
Time: 35 minutes
Serving Size: about 6 servings
Ingredients:
1 lb. rice (about 2 ½ cups)
3 cups water
1 tbsp. salt
2 garlic cloves
3 tsp. olive oil
Prep:
Wash rice well buy soaking it water for a few seconds then draining it. Repeat this 2-3 times until the water strained is clear.
Crush, or thinly slice, the garlic cloves.
Directions:
In a flat saucepan, heat the oil on high and fry the garlic cloves until they turn golden brown.
Remove the garlic and take pot off of the heat.
Pour the water and salt into the pot of oil, then bring to high heat.
When the water begins boiling, immediately add the rice.
Once it comes to a boil again, lower to simmering and cover well.
Allow to cook for about 30 minutes.
Uncover and serve immediately.
Notes & Comments:
Adding the garlic is optional, but I believe it can also be kept in the rice instead of removing it.
Salt can be adjusted to your liking.
For a richer flavor, I've head that some people subsitute the olive oil with lard. I've never tried this, but I'm sure it'd come out great.
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Receta Original
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ARROZ BLANCO
1 lb. de arroz
3 tazas de agua
1 cda. de sal
2 dientes de ajo
3 cdas. de aceite
En una cacerola llana, caliente el aceite y sofría los dientes de ajo hasta que se vean doraditos. Saque los dientes de ajo y baje el aceite de la candela.
Eche en la cazuela donde está el aceite, el agua con la sal. Cuando empiece a hervir el agua, añada inmediatamente el arroz lavado. Dejelo que empiece hervir nuevamente y luego baje la llama de modo que termine de cocinar a fuego lento bien tapado durante 30 minutos aproximadamente. Da 6 raciones.
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