ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)
Plain white rice or Arroz Blanco is the perfect accompaniment to any Colombian meal. In my family we would eat white rice as a side dish with everything. For my grandmother, the coffee pot,the rice maker and the pressure cooker were all the kitchen gadgets she needed.
Provided by Erica Dinho
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- In a medium pot, place the rice and add the water, oil and salt.
- Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 74 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 587 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
COLOMBIAN RICE
From Debbie whose husband is Colombian; this rice rocks. and for mike , thanks for the heads up on my misspelling ,that's ALL you needed to say
Provided by Dienia B.
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put 1/2 inch oil in bottom of pan.
- Add onions; fry for a couple of minutes.
- Add fideos which are like vermicelli.
- Cook until the fideos are butterscotch colored; do not burn.
- Wash rice.
- Add rice and water to the pan; add salt; taste water to make sure flavor is right.
- Cook on medium heat, uncovered, stirring frequently, until all the water is absorbed.
- Cover and simmer on lowest heat until the bottom is browned but not burned.
COLOMBIAN PAELLA
Well it was given to me from a colombian who says it was in her family for a long time and made me promise not to pass it around, but she doesn't know about the internet, muhahaha. Besides, troy made me do it.
Provided by Bill Gary
Categories Medium Grain Rice
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain.
- In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
- Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet)
- Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference).
- In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
- Return the chicken to the pan and stir until well mixed.
- Add about 4 cups chicken stock and 1/2 cup of the wine.
- Simmer for about 5 minutes.
- Add everything but the rice.
- Stir to blend and try to keep the clams on the bottom.
- NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
- Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
- If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
- There is a temptation to dig a spoon under the dish and check the rice.
- Don't do it.
- Resist it, have a beer instead.
- Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell).
- Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
- Throw away any clams that didn't open, arrange the rest on top.
- Smile, you've just made paella!
COLOMBIAN COCONUT RICE PUDDING
This is a very good rice pudding recipe that I got from a box of Carolina White Rice. I usually add the flake coconut as my optional ingredient, but it is also terrific with diced mango. It does not work well with skim milk or 1% milk, but is ok with anything 2% or more.
Provided by mandabears
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare rice according to package directions. Set aside to cool.
- In mixing bowl, combine pudding mix, and Half and Half.
- Mix for 2 minutes.
- Fold in rice and desired choice of add ins.
- Spoon into 6 dessert cups.
- Chill.
- Garnish as desired.
- Enjoy.
COLUMBIA RESTAURANT GOOD RICE
This rice goes with everything and has much more flavor than plain white rice. The recipe comes from the famed Columbia Restaurant which started in Ybor City, FL and now has locations throughout Florida. Easy to make and very flavorful; I especially like the texture...not sticky, not greasy, just right.
Provided by Epi Curious
Categories Long Grain Rice
Time 23m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.
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