Wednesday, April 24, 2013

Spanish White Rice

I am often asked how I make my white rice. So I figured for my first weekly recipe this would be a good place to start. Something simple that can go with just about anything.

  •  3 cups of Water
  • Salt (to taste) *I use about a teaspoon*
  • 2 tbs Olive Oil
  • 14oz Plain Uncooked White Rice (short or medium grain is best)
  1. Rinse the rice in a strainer. This is simply a precaution to remove any surface chaff or particles. 
  2. Turn stove on to medium heat. 
  3. Measure Rice and Water into a medium sized quart pan. Add salt gradually, you can taste the water until desired taste. 
  4. Then add the Olive Oil. 
  5. Cover pan and bring to a boil. Continue boiling until all of the water is absorbed. You will see holes form on the top of the rice and no traces of water. Approximately 20 minutes.
  6. Turn rice.
  7. Lower temperature to low, cover, and cook for 10 minutes. 
  8. Turn rice. 
  9. Cover and cook for an additional 10 minutes. 
  10. Serve and Enjoy!
This rice can be served with or without beans, with any meats and/or vegetables. If you have left overs, put it in the refrigerator and it's good for several days.


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