Arroz blanco (White rice)

Country: Dominican Republic

 

Arroz Blanco is the base of most Dominican lunch menus, one of the components of La Bandera Dominicana, and the ultimate test of the good Dominican cook. The perfectionists will strive for a tender “arroz graneado” and a thin and crispy “concón”.

Serves: 4 people

Ingredients:

4 cups of rice

6 cups boiling water

5 tablespoons of oil

1 teaspoon of salt

Preparation:

Heat up 3 spoons of oil, stir to coat all rice, add the salt and water. Bring back to a boil, cover with a tight fitting lid and allow to simmer at very low heat for 20 minutes and remove lid, add the remaining oil and cover again. In 5 minutes the rice should be firm but tender inside. Let dump rice out on a plate and break *concón into serving sizes to ensure everyone gets some.

* concón is the crusted rice on the bottom of the pan