Sometimes perfect isn’t good enough. Sometimes, perfect is boring. Sometimes you think you’ve got something down perfectly pat, only to discover that someone else can actually do it better.
Allow to boil, uncovered, until water goes below the surface
Such is the story of this recipe. I have posted my Perfect White Rice in accompaniment with a variety of bean recipes a number of times on this blog. It comes out perfect every time: grains moist but separate, texture cooked through but not mealy.
Light and fluffy white rice
But my dad’s rice (which uses exactly the same ingredients, as it happens) is just better. Mine is a great accompaniment. But his? You can eat it right out of the pot with nothing else and find bliss. It’s just white rice, but it has the slightest sheen of oil, a satisfying plumpness, just the right saltiness.
And now, here it is. ¡Buen provecho!
Perfection!
Pedro’s Better-Than-Perfect White Latin Rice
2 Cups water
1 generous Tbs extra virgin olive oil
1 tsp coarse salt
1 Cup medium grain rice (not parboiled), rinsed in a strainer
Bring water, oil, and salt to a boil at high. Add rice. Stir. Return to boil, lower heat to medium high and allow water to boil away until the top is no longer under water and the bubbles come up through holes in the surface. Turn rice over with a spoon bringing the bottom to the top. Cover and cook on low heat for 20 minutes. Serve. Or stand next to the stove and just eat it out of the pot. I’m telling you.
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Me encanta Natalia. Tiene una pinta buenísima. Esperar a que se seque un poco y darle la vuelta es como lo hace mi madre también…
🙂
Es que ellos saben…..
Your recipe sounds very much like the way my friend Yoli (from Mexico)tried to teach me to make rice (words only, not written down, relied on sketchy memory – mine!) Her rice was the most delicious I have ever tasted. I will try this – thankyou!
Cherylann
Thanks Cherylann! I think the key is to do it over and over and over again…
Hi Natalia – I made Pedro’s Rice yesterday – WOW! It was so very good. I have never had such great success with making rice and never has it tasted so good. “I’m telling you”! My friend Yolanda would be proud!
Cheryann
Wow, Cheryann, that is great news and high praise. I also made his rice this morning for my son’s lunch and ended up eating the rest standing over the stove with a wooden spoon! I will let Pedro know right away. I can’t tell you how happy I am that both you and I have this one in our arsenal now!
Is it Cherylann or Cheryann?
It is Cherylann – I was so excited to tell you about my success with Pedro’s rice, I typed it wrongly. 🙂
Haha! Tragedy has struck! My doctor just told me to reduce carbs…and at the very moment when I make the best rice ever!
I know what you mean about a better rice. When we lived in Miami, one of the Spanish markets sold cooked rice. There was just sometime better about it and I do know they used oil…I asked.
Natalia voy a probar esta tecnica de Pedro con arroz grano mediano. Yo uso grano largo para que no se pegue. Buena idea. Feliz Año 2013 a todos!!
¡Feliz Año! Déjame saber como sale…
I want to try this! Sounds great 🙂
Easy-peasy!
Your Dad sounds like a pretty good guy. The difference between him and I is I would not have allowed my secret recipe to leak.
Best,
Conor
You are a mother-in-law!!!!
Thank goodness, i will do it just like this next time, i needed this – my rice is bloody terrible! c
It’s my New Year’s Present to you!