Cuban White Rice
This method can be used in a saucepan or rice maker.
I use a 30 year old Hitachi rice maker! 2 cups of rice = 6 cups of fluffy rice. Sometimes I add other ingredients such as, onion and green pepper and /or tomatoes and peas.
- 2 cups of long grain rice, rinsed 3 times and drained.
- 2 cups of water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder or 1 large garlic clove, minced
- 1 cup frozen peas, thawed (optional)
Preparation time 5mins
Cooking time 20mins
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.
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.
Rice 113 per 1/2 cup
Rice with peas 104 per 1/2 cup