Don Diego`s Arroz Blanco

by Editorial Staff

Summary

Prep Time 5 mins
Cook Time 15 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g rice, lon rain rice (NOT parboiled)
  • 1 teaspoon salt
  • 3 tablespoon oil, (sunflower oil)
  • 1 small onion (s), red, finely diced
  • 0.5 ½ bell pepper (s), red or green, diced
  • 1 celery stalk, finely chopped
  • 4 clove (s) garlic, pressed through
Don Diego`s Arroz Blanco
Don Diego`s Arroz Blanco

Instructions

  1. In Nicaragua I was able to watch a large, fine company in a tourist restaurant in the mountains blow up a sumptuous table with all kinds of dishes untouched, because the restaurant, for a reason that could no longer be determined in retrospect, was unable to open one large bowl of rice to put on the table.
  2. We learn from this: Rice is a must.
  3. In Central America, the Chinese refrain from serving their sticky rice with their dishes. They only do this when specifically asked. Exceptions (especially in high-class restaurants) confirm this rule.
  4. We learn from this: Rice has to be cooked in a certain way.
  5. Rice is husked, white rice, unwashed and with all its starch. Just before preparation, it is rinsed in the sieve under running water until the water flows clear from the sieve and then set aside to drain.
  6. In the meantime, in the arrocera, the electric rice cooker that is part of the basic equipment in almost every household, the onion cubes are sautéed in oil and then the garlic, celery and bell pepper cubes are added. As soon as the vegetables are translucent, the rice is poured in and stirred with the vegetables until all the rice grains are oiled. By toasting in the hot oil, the rice begins to change its color. This is the right time to add twice the amount of water in relation to the rice (1 1/2 times the amount for hot water), add salt and let the rice soak. The rice cooker will switch itself off at the right time. In manual mode, you should remember to pull the saucepan off the stove as soon as the water has been absorbed or evaporated.
  7. The Central American rice is now entering a dormant phase. Let it evaporate, loosen it with a fork and let it evaporate further until it is nice and grainy and loose.
  8. Since the rest of the menu is usually prepared quickly in Central America, the rice is cooked at the beginning. And since rice is also required for the next meal and the one after that, you cook a multiple of the amounts given here.

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