Monday, July 30, 2012

Peruvian White Rice

Peruvian White Rice

Ok, so I know what your thinking....just a rice recipe? Really? As an anti-glutite don't I eat enough rice? K, I get it, trust me I do. Here me out though....This recipe will change the way you think about white rice. Plus, if your like me, you will not be able to eat plain ol' steamed rice again hehehe. It's seriously so good you could sit down and chow down with a bowl filled to the brim. It's really that tasty. It stands on it's own as a side dish and it's really so easy to put together. Plus, it's a great way to mix up that versitile grain we have all grown to love. I learned how to prepare my rice this way from my husband who served in Peru for an LDS Mission.

K, so to start, warm up 1 1/2 tablespoons olive oil in a rice pot on medium heat then add 2-3 crushed or minced garlic cloves. Garlic burns very easily, so keep the temperature medium low. All you want to do is lightly saute it to bring out the most flavor.  Sprinkle salt on the garlic and oil then add 2 cups hot water and bring to a boil. While water is getting to the boiling point, rinse one cup white rice under cold water then add to the boiling water. Cover then reduce heat to a medium/high. Then the rest is pretty much what we all have come to expect from cooking rice. Allow to cook for a good 20 or so minutes. When the rice is cooked leave the lid on, turn off heat, and allow rice to rest for at least 15 minutes. Don't get antsy to remove the lid and dig in. The rice grains need to sit and relax after they have been cooked. This will keep them from getting mushy or sticky. Once your rice has rested and slightly cooled the last step is to add another 1 1/2 tablespoons olive oil and salt to taste. Be sure to toss the rice with a fork to ensure the oil and salt is distributed evenly. Then add a bit of cracked pepper and your done :)

Peruvian Rice

3 tablespoons olive oil (divided)
2-3 crushed garlic cloves
2 cups water
1 cup rinsed white rice
Salt and pepper to taste

On medium heat saute the garlic in 1 1/2 tablespoons olive oil then sprinkle with salt. Add the water and bring to a boil. Once boiling, add the rinsed rice then lower heat to medium/high, cover, and cook for 20ish minutes. When rice is finished cooking, turn off burner and allow rice to sit for at least 15 minutes covered. After rice has rested, add the remaining 1 1/2 tablespoons olive oil then add salt and pepper to taste while tossing with a fork.

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