Cuban Fluffy White Rice Food

CUBAN FLUFFY WHITE RICE

Steps:

• 1. In a heavy pot rinse the rice in cool water twice. Drain all the water. Place the pot on the burner add the two and a half cups water to the rice along with the oil, garlic, and salt. Stir well. Turn on the flame onto medium to high. Just as soon as the rice starts to boil cover with a tight fitting lid and reduce heat to medium to low. cook this way for about 20/25 minutes. Uncover after twenty five minutes stir with a fork and cover again and continue to cook until 35 minutes have passed. Taste to see if you have enough salt. Grains should be fluffy and soft but not mushy. Serve with your favorite meat or chiken dish. Enjoy
• 2. Cooking time varies with a gas or electric stove. The cooking time above is approximetly correct as I have made rice on both gas and electric stoves.

CUBAN WHITE RICE

Steps:

• Begin by rinsing your rice. Using a fine mesh strainer, rinse your rice in room temperature water until the water comes out clear.
• To a medium sized sauce pan, add your oil, salt, water and rice. Set your heat to high.
• Stir your rice so the salt becomes well incorporated through out the rice.
• The minute your rice begins to boil, quickly drop the heat to low and cover. Allow to cook for ten minutes without removing the lid.
• Once the ten minutes have passed, open the lid and stir your rice. Turn off the heat and cover the rice again. Keep the rice covered for another 5 minutes

CUBAN WHITE RICE RECIPE

Steps:

• Combine ingredients in rice maker. If using fresh garlic, heat oil in a rice maker or saucepan and saute briefly, until just fragrant. If adding green pepper or onion, sauté at this time. Stir in rice to coat. Add water and salt and garlic powder, if not using fresh. If adding tomatoes, dice and add, as well. Stir. Cover and turn on rice maker Rice maker will ding when done OR Add water to saucepan and stir, bring to a boil. Turn down heat, cover and simmer on low until water is absorbed - usually 12 to 15 minutes. Turn off heat. For both methods, remove lid and quickly fluff with a fork. I sometimes add frozen thawed peas at this point. Let it "steam" covered for 10 minutes. Tips: Use a heavy pan with a tight fitting lid. Never use a spoon to stir cooked rice, use a fork to fluff. Do not lift lid to peek during cooking, this will cause mushy rice. When rice is done, it looks pitted on top. Calories: Rice 113 per 1/2 cup Rice with peas 104 per 1/2 cup