1 jim vorheis
1 1/2 cup unconverted long-grain rice
1/3 cup safflower oil, melted chicken fat,, or melted lar
3 tbsp finely chopped white onion
1 garlic clove, peeled and finely cho, pped
3 1/2 cup light chicken broth, approximately
1 cup fresh corn kernels or 1/3 cup carro, t rounds
1 plus 1/2 cup fresh peas (optional)
1 parsley sprig
2 whole chilies serranos
1 sea salt to taste
1 white rice
A Recipe for
Arroz Blanco
Food Tip |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This Recipe for Arroz Blanco is one of thousands in the Recipes-to-go Ethnic Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you enjoy this Arroz Blanco Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Arroz Blanco from the recipe cookbook of Recipes-to-go (Ethnic)
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Eat little, sleep sound. |
| Iranian Proverb |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Put the rice into a bowl and cover with very hot water. Stir once and
leave to soak for 10 minutes. Drain, rinse in cold water, and drain
again.
Heat the oil in a heavy pan. Give the rice a final shake and stir
into the fat. Fry over medium heat for about 5 minutes, stirring
almost continuously. Add the onion and garlic and continue frying
until the rice is just turning a pale gold and the onion is
transparent - about 3 to 5 minutes longer.
Pour in the broth and, if used, the vegetables and parsley or fresh
chilies, add salt to taste, stir once again for the last time, and
cook over fairly high heat, uncovered, until all the broth has been
absorbed and air holes appear in the surface. Cover the surface of
the rice with a towel and lid and continue cooking over very low heat
for 5 minutes more. Remove from the heat and set aside in a warm
place for the rice to absorb the rest of the moisture in the steam
and swell ~ about 15 minutes. Dig gently to the bottom and test a
grain of rice. If it is still damp, cook for a few minutes longer.
If the top grains are not quite soft, then sprinkle with a little
more hot broth, cover, and cook for a few minutes longer.
Before serving, turn the rice over from the bottom so that the
flavored juices will be distributed evenly.
The Art of Mexican Cooking From the collection of Jim Vorheis
Serves: 6
Arroz Blanco Recipe brought to you by Recipes To-Go