Rice: the simplest of foods. Yet, you’ll find it served in countless different ways throughout the world yielding distinct flavors enticing to any tourist.
It may come as no surprise that the best rice I’ve ever tasted was in Peru as Peruvians eat rice with almost everything making them the most experienced of critics. So, how do you cook rice that would impress even the most refined Peruvian palette?
Below you will find the recipe for Peruvian-Style Cooked White Rice by Peru’s most famous chef: Gaston Acurio.
Arroz Blanco Graneado
Preparation time: 5 minutes
Cooking time: 20-25 minutes
3 tablespoons vegetable oil
4 cloves garlic, finely chopped
2 cups (14 oz/400 g) white long-grain rice
3 teaspoons salt
Heat 2 tablespoons of the vegetable oil in a pan over medium heat, add the garlic, and fry for 2 minutes until softened but not browned.
Pour over 3 1/2 cups (23 fl oz/850 ml) water and bring to a boil. Add the rice and salt to the pan and stir together. Reduce the heat to its lowest setting, cover and cook for 10-15 minutes.
Remove from the heat, drizzle over the remaining tablespoon vegetable oil, and stir together with a fork. Re-cover the pan and let stand for 2 minutes until the rice has achieved the desired consistency. The rice should be cooked but not too soft or sticky, and the grains should separate easily.