Rice – Arróz

Rice is a major staple in the whole world. In the Dominican Republic it is eaten every day of the week. Whether with beans, in chicken and rice, stuffed cabbage, alone with butter and Parmesan, or rice pudding, rice is always welcome at the table. It has gotten a bad rap in the last few years because of the carbs, but there are many different kinds of rice to choose from. Brown rice makes great fried rice with vegetables or curry. Wild rice is one of my favorites.


There are many methods for making perfect rice. However, I swear by mine.

2 cups of rice
4 cups of water (if you like a grainy rice, reduce this amount to around 3 3/4 cups)
1 teaspoon salt
1 teaspoon olive oil

Mix water, oil and salt and bring to a boil. Add rice and stir. Lower heat to medium. Cook uncovered until the level of the water is just below the level of the rice. Cook covered over low heat for 15 minutes.  (Don't be tempted to look at it or stir it. Leave it alone). Remove from heat. Stir and leave covered for another 5 minutes. For dryer rice use less water.


This is the richest, most wonderful rice pudding. My daughter couldn't get enough of it and begged my mother to make it every time she came to visit.

1 cup cooked rice
4 cups milk
6 cups water
2 teaspoons salt
1 teaspoon oil or butter
Nutmeg to taste
Cinnamon to taste
1 1/2 cups sugar
Lemon rind

Mix all ingredients and cook stirring, occasionally, over medium heat until pudding starts to thicken. It will take about an hour. Let cool then pour into a dish to place in the refrigerator. Refrigerate for a few hours before serving.



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