Cuban Fluffy White Rice Food

QUICK CUBAN-STYLE WHITE RICE

Steps:

• Place water, garlic cloves and olive oil in a large pan and bring to a boil. Once boiling, add the rice, turn down heat to low and cover pan. Simmer for 18 minutes or until fluffy. Sprinkle with chopped fresh cilantro, if desired.

WHITE RICE RECIPE

Steps:

• 1 The first step is preferably to wash 2 times the rice in a deep recipient so it doesn't spill out, and we reserve.
• 2 Then we place a pot to half fire and add the oil and the clove of garlic. After, we fry them lightly for 1 minute.
• 3 We move away the clove of garlic and we add the washed rice, we fry lightly during 1 or 2 minutes constantly revolving to avoid it sticks to the pot.
• 4 Then we add the water to ambient temperature and we add the salt, we rectify it is in the adapted point of salt and we let to cook without removing about 12 or 15 minutes after it begins to boil.
• 5 Past this time, we cover it during 2 minutes and we turn off the fire. We rectify that it is totally sewn and we remove preferably with a fork so that it is fluffy.
• 6 We cover it to maintain it hot until the moment to serve it.

FLUFFY WHITE RICE

Steps:

• You will need a small pot with a lid. A capacity of 1 to 3 quarts is good.
• Bring the water to a strong boil at highest temperature.
• Add the rice to the boiling water. Swirl the rice once with a spoon so that it covers the bottom of the pot uniformly.
• Watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling. This takes 1 to 2 minutes.
• Lower the heat to simmer. About 2.5 out of 10 on the dial is about right on my stove. Your stove may need to be set slightly higher or lower. You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot.
• When the boiling dies down a bit, cover the pot and set the timer to 20 minutes.
• Remove the lid of the pot, and your rice is done. For your first batch, test the rice with a fork and give it a taste test. It should be fluffy and tender.
• (The texture of fried rice benefits from a firmer rice kernel. Use 1 1/2 cups of water instead of 1 2/3 cups of water to achieve this texture. When it is done, leave the lid off the pot and allow the rice to cool. Then use the cooled rice in your fried rice recipe. The cooling is optional.).

PERFECT WHITE RICE

Steps:

• Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
• Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

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 FLUFFY WHITE RICE

Steps:

• 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
• 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.

CHINESE TAKE-OUT WHITE RICE

Steps:

• Pour the rice into a mesh strainer and run cold water through the rice while stirring it around with your hand. This washes the excess starch from the rice.
• When the water runs clear, combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 2 minutes, then cover and reduce the heat to low.
• Cook the rice for 18 minutes, remove it from the heat, and let it rest with the cover on for 5 minutes.
• Serve immediately.
• Tip: to reheat rice, place it in a metal colander or mesh strainer set over 1 inch boiling water in a large pot. Cover the pot and steam the rice for 5 minutes.
• Do not refrigerate cooked rice unless you plan on using it for fried rice, rice pudding, etc. Refrigerated rice becomes hard and never regains it's fluffy texture after being chilled.
• Cooked rice can be kept at room temperature for up to 2 hours.

MEXICAN WHITE RICE

Steps:

• In a medium saucepan, heat the broth or water until steaming. Season with ¾ teaspoon salt if using salted broth, 1½ teaspoons if using unsalted broth or water. Cover and keep warm on the stove.
• In another medium saucepan, heat the oil over medium heat. Dice the onion and add to the pan. (Note: Chef Bayless uses half a large onion, but this recipe substitutes one small onion.) Add the rice and stir constantly until the grains have turned from translucent to milky-white, about 3 to 4 minutes. Chop the garlic, add to the saucepan, and cook until fragrant. Add the warm broth and lime juice; scrape down any grains that are clinging to the side of the pan. Cover, reduce the heat and simmer until the rice is cooked, about 15 minutes.
• Remove the pan from the heat and let stand, covered, for 5 minutes. Meanwhile, chop parsley; set aside 3 tablespoons. Gently fluff the rice to release the steam and stop the cooking. Fold in the parsley. Transfer to a bowl and serve immediately.

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