White rice (arroz blanco) is the quintessential Caribbean food and is always a sure choice for a simple side dish that will complement rather than outshine the main course. It’s especially excellent for sopping up the delicious juices from Crock-Pot Cuban Ropa Vieja (page 113).
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
In a large saucepan over medium heat, heat the oil. Add the garlic and cook until light golden brown, about 30 seconds. Add the rice and cook, stirring occasionally, until it turns milky white, about 4 minutes.
Step 2
Add 4 cups of water and bring to a boil.
Step 3
Add the salt, cover, lower the heat, and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes. Let stand, covered, for 5 minutes.
Step 4
Fluff with a fork and serve.
From Aunt Elsa’s Kitchen
Step 5
Dry rice and noodles are common pantry staples because they can be kept for up to a year when stored carefully. For this reason, it’s a good idea to buy them in bulk, which can be a real money saver.
