Arroz Blanco Básico (White Rice Basic) (continuation) (Submitted by Elvira Espada)
Cooking Tips (continuation): Give the rice a big stir, lower the heat to low and cover the pot. Set the timer to 20 minutes and walk away. Do not uncover, think about or, most definitely, stir the rice. Uncover and fluff. You can leave the rice covered in a heavy pot and it will stay hot and in good shape for about an hour.
TIPS: To reheat the rice that’s been refrigerated I prefer the microwave. Put the rice in a bowl, sprinkle a little water over the top, cover the bowl with plastic and cook until hot. You may also reheat rice in a skillet with a tight-fitting lid. Add a couple of tablespoons of liquid and cook over very low heat until hot.
Behind the Recipe:
When I got married, I was just learning how to cook. I struggled with white rice. Remember in a Hispanic household rice and beans is a staple. So, I kept trying — I can’t tell you how many pots of rice I threw out. Either it was too wet or not fully cooked — but never just right — until my husband bought this book, Daisy Cooks, by Daisy Martinez, June 2008. Once I tried it her way, it was success every time. I wanted to share in case anyone struggles with white rice. Daisy is your answer! Give it a try. According to Daisy Martinez, “When I was young, I always took "plain" white rice for granted because we ate it so often. But when I was a teenager and ate at friends’ houses, I realized how awful rice can be if you don’t treat it right. There’s nothing easier and, in some ways, more satisfying than good white rice. Trust me on this one.”
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