Arroz Blanco is the base of most Dominican lunch menus and the ultimate test of the good Dominican cook. The perfectionists will strive for a tender "arroz graneado" and a thin and crispy "concón".
Time: 35 Mins
Difficulty: Medium
Serve: 4 people
Before starting to cook: No prior preparation is necessary.
Ingredients:
4 cups of rice
6 cups water
5 tablespoons of oil
1 teaspoon of salt
Preparation:
Heat up 3 spoons of oil, add the salt and water. Bring to a boil and then add the rice, stirring regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and allow to simmer at very low heat. Wait 15 minutes and remove lid, stir, add the remaining oil and cover again. In 5 minutes the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
Serve with meat, (or seafood) a side dish and beans.
Time: 35 Mins
Difficulty: Medium
Serve: 4 people
Before starting to cook: No prior preparation is necessary.
Ingredients:
4 cups of rice
6 cups water
5 tablespoons of oil
1 teaspoon of salt
Preparation:
Heat up 3 spoons of oil, add the salt and water. Bring to a boil and then add the rice, stirring regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and allow to simmer at very low heat. Wait 15 minutes and remove lid, stir, add the remaining oil and cover again. In 5 minutes the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
Serve with meat, (or seafood) a side dish and beans.