Finding a white rice formula that does not give work, is always perfect and is suitable for all kinds of preparations;
From a stir fry to a side dish to a salad, it can boost your foodie skills by several points.
If you always have problems getting it loose, the exact minutes are an unfathomable mystery to you or the usual formula - boil and that's it - seems too bland, the grained rice will gently come to your rescue.
It is a very common technique in different South American cuisines -such as Chilean, Bolivian and Colombian, where rice accompanies a large part of the dishes- that begins by browning a little garlic in oil, then pearlizing the rice and It is finished off by adding the right amount of water so that it steams.
The recipe is for two or three people, but if you want more or less you just have to scale it: double the rice, double the dressing, double the water and that's it.
There are few scenarios in which this rice doesn't shine: it gives humble Cuban rice a stratospheric spin, thanks to its loose texture and golden garlic flavor;
It also goes great in salads and cold dishes and holds perfectly in the fridge if we want to keep it for a couple of days and reheat it with a frying pan or directly in the sauce of a stew.
On the other hand, it will not work well as an ingredient to bind hamburgers, veggie meatballs or any preparation that calls for a bit of rice (or a starchy cooking broth).
If what you want is not to complicate your life and add more ingredients in this same cooking, you can add carrot, zucchini, onion, corn kernels or the most tender part of the artichokes.
The peas and spinach are too stale for my taste, and I haven't done many more experiments because I prefer to prepare the vegetables separately;
I have not made any with meat or fish, but I suspect that a diced chicken drumstick, browned at the same time as the garlic, could work well.
Difficulty
First of rice (but at the same time it is a master).
Ingredients
For 2-3 people (as a side dish)
2 cloves of garlic (or to taste)
A round glass of rice
A glass and 1/4 of water
3 tablespoons olive oil (or to taste)
Salt
Preparation
Wash the rice in a colander for a couple of minutes, so that it releases starch.
Peel and slice the garlic cloves.
Put the oil in a saucepan over medium heat and brown the garlic for about a minute and a half, stirring so that they do not burn.
Add the glass of rice and stir for another minute, until it becomes a little transparent (pearly).
Add the water and salt to taste, stir, cover - with a lid that fits - and raise the heat to the maximum.
As soon as it boils, lower the heat to a minimum and cook for 16 minutes.
Turn off the heat, let it rest for two or three more minutes, separate the grains with a fork and serve.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Cook's Ombudsman by sending an email to defensoracomidista@gmail.com.
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