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A simple yet essential Peruvian white rice, made fluffy and flavorful by toasting long-grain rice with garlic before steaming. The perfect foundation for any Peruvian meal, from lomo saltado to aji de gallina.
For 4 servings
Rinse the rice thoroughly in a fine-mesh sieve under cold running water. Continue rinsing for 1-2 minutes until the water runs clear. This crucial step removes excess starch and prevents gummy rice. Drain completely.
In a medium saucepan with a tight-fitting lid, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant. Be careful not to let it brown, as it will become bitter.
Add the well-drained rice to the saucepan. Stir continuously for 1-2 minutes to coat each grain in the garlic-infused oil. The grains will become slightly translucent at the edges.
Carefully pour in the 3 cups of water and add the salt. Give the mixture one final, quick stir to combine. Increase the heat to high and bring to a rolling boil.
As soon as the water is boiling, immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer undisturbed for 15 minutes. Do not lift the lid during this time.
After 15 minutes, turn off the heat completely. Let the rice rest, still covered, for an additional 5-10 minutes. This allows the residual steam to finish cooking the grains perfectly.
Remove the lid and gently fluff the rice with a fork to separate the grains. Serve warm as an accompaniment to your favorite Peruvian dishes.
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A simple yet essential Peruvian white rice, made fluffy and flavorful by toasting long-grain rice with garlic before steaming. The perfect foundation for any Peruvian meal, from lomo saltado to aji de gallina.
This peruvian recipe takes 25 minutes to prepare and yields 4 servings. At 319.57 calories per serving with 5.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Replace the water with an equal amount of chicken or vegetable broth for a richer, more savory flavor.
Sauté 1/4 cup of finely diced carrots, peas, or corn with the garlic before adding the rice for extra color and nutrients.
Stir in a tablespoon of freshly chopped cilantro or parsley after fluffing the rice for a fresh, aromatic finish.
As a simple carbohydrate, white rice is easily digested and provides a rapid source of energy for the body and brain, making it ideal for refueling.
This simple rice serves as a neutral base, perfect for pairing with protein-rich stews, lean meats, and vibrant vegetables, helping to create a complete and satisfying meal.
Being low in fiber and fat, white rice is gentle on the digestive system, making it a suitable option for individuals with sensitive stomachs or during periods of digestive distress.
Gummy rice is usually caused by two things: not rinsing the rice enough to remove excess surface starch, or using too much water. Ensure the water runs clear when rinsing and stick to the 1:2 rice-to-water ratio.
Yes, but you may need to adjust the water ratio and cooking time. For example, brown rice requires more water and a longer cooking time. This recipe is specifically optimized for long-grain white rice.
Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a tablespoon of water over the rice and microwave, covered, until hot. You can also reheat it in a pan over low heat.
Arroz Blanco is a simple carbohydrate that provides quick energy. While it's not a whole grain, it's low in fat and serves as an excellent base for a balanced meal when paired with lean proteins and vegetables. It's a staple food enjoyed in moderation.
One serving of this Arroz Blanco (approximately 1 cup cooked) contains around 340-360 calories, primarily from carbohydrates and a small amount of fat from the oil.
Yes. Sauté the garlic and toast the rice in a separate pan on the stovetop first. Then, transfer the toasted rice and garlic to the rice cooker, add the water and salt, stir once, and cook according to your appliance's 'white rice' setting.
