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Posts tagged ‘Rice’

Arroz Blanco

Just back from Miami where I spent the last week running for a great cause that was covered here and here, I’m still playing catch up.  Fueled by countless cortaditos, I took advantage of my time there to start research on an upcoming project I’m really excited about, see friends, laugh with my family, and well eat…a lot. Heading to the gate, I had the disorienting feeling that I was leaving home to go home that always comes over me after a long visit.  So while I get my bearings, I wanted to keep it simple with this repost of arroz blanco, including the plaintive email in the comments from my sister who inspired it.

Brought to the table in perfectly rounded mounds with an order of black beans, served in heavy chafing dishes on buffet tables, or ladled out of giant cookers from the kitchen counter, white rice hides in plain sight. Though a staple throughout Latin America and the Caribbean, white rice specifically anchors every Cuban meal. Its primacy partly due to large waves of Chinese immigration, I can’t imagine a better blank slate for beans, shredded beef stews, picadillos and plantains. I probably end almost every post with the words “serve over fluffy white rice” but had yet to include a recipe. When my sister texted me to find out how to make it. Rushed and reluctant to text back, I wondered why she didn’t just look it up here, then I checked and realized it wasn’t on my site. Oops. Read more

Arroz con Coco

Arroz con coco rates high on the long list of things I should have tried sooner.  A staple of Caribbean cooking, especially along the coast of Colombia, it’s essentially white rice cooked with coconut milk then served with fried fish, plantains, avocado.  Deceptively simple, I used equal parts canned light coconut milk and water for the first attempt, combining all the ingredients and bringing them to a fast boil.  The result was great if I was going for rice pudding but otherwise too sticky and un-fluffable.  Trying to get the proportions and the timing right, I used a second can and sautéed the rice with a little bit of oil before adding the liquid.  It may have worked but I let it go too long and the amount of rice was way off, so it burned before it cooked. Read more