Prep 1 hr 30 mins
Cook 20 mins
An easy versatile rice dish that can be paired with anything.Don't let the name or the white color fool you though:this is not plain rice-it is full of flavor.Soaking the rice serves to eliminate some of the excess starch making the grains seperate and fluffy and cuts down on the cooking time slightly.I admit that I am usually in a rush and skip this step-believe me the rice will still be perfectly fine without the soak, so steps 1-3 are really optional.More important is the step of frying the rice in oil,which also helps each grain to stay seperate,but also imparts a slightly nuttier flavor to the rice.This recipe is from Frida's Fiesta.
- 1 cup raw rice
- 2 tablespoons lard or 3 tablespoons olive oil
- 1⁄2 white onion, minced
- 2 garlic cloves, minced
- 1 celery, cut in half
- 1⁄2 large lime, juice only
- 2 cups chicken stock (home made is best)
- salt, to taste (optional)
- Cover the rice in very hot water and set aside for 15 minutes.
- Drain the rice and rinse well with cold water.
- Drain thoroughly and spread out to dry on a towel or baking sheet where there is good ventilation.This is important as you will be frying the rice in the next step and it should not be wet.Let it dry for about an hour.
- Heat the oil or lard in a medium sized pot over medium .When it is hot add the rice and stir for a minute or two.
- Add the onion and garlic and continue stirring ,lowering the heat a bit to medium low to keep everything from burning.Keep stirring frequently.
- After another couple of minutes when the onion looks translucent and the rice sounds like sand when stirred,add the celery,lime juice,and chicken stock.Add a little salt,to taste,or,if your stock is well seasoned,you may wish to omit any extra salt.
- Bring to a boil.Cover the pot and lower the heat to low.
- Cook about 20 m inutes,or until the rice is tender and all of the stock is absorbed.
- Discard the celery stalk before serving.