Rice is a staple of Latin cuisines, and growing up in a Cuban family, I probably took it for granted. It was only when I left home that I realized how important well-cooked rice can be, both for the soul and other foods on the plate! I always try to impress on people that it's a sin to use converted or instant rice. It's got to be "real" rice, and preferably long-grain. Avoid flavoring rice, for that will detract from the flavors of the foods you're serving the rice with.
Recipe information
Yield
Makes approximately 4 cups
Ingredients
Preparation
Step 1
Rinse the rice in a colander under cold, running water until the water runs clear. Drain.
Step 2
Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes.
Step 3
Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes.
Step 4
Remove from the heat and fluff with a fork just before serving.
