Tuesday, February 12, 2013

Rice the Latin Way

I finally found a recipe for how to make rice the way my maid used to in Nicaragua.  I remember coming home from school starving and digging into the caldero. I hope you enjoy it as much as we did!  Nothing like finding a recipe from one's past.

Perfect white rice
1 cup long grain rice
1 3/4 cup water
1 tsp. salt
2 T olive oil
1 small green pepper
1. Start by rinsing the rice. Put rice in medium-sized caldero or saucepan and pour hot water over it. Swirl it around with your hand and pour out as much water as you can leaving the rice in pot. Repeat two times, until water is clear and rice is well rinsed.
2. Add the 1 3/4 cups of water, salt and olive oil to the rinsed rice and place over high heat. Add about 10 thinly sliced strips of green pepper. Bring to a boil and reduce heat to medium so it continues to bubble steadily for about 15 minutes. When most of the water has been absorbed and small craters have formed on top of the rice reduce heat to low and cover tightly. Allow to cook for another 10 to 15 minutes.
3. Remove caldero from heat. Cover the rice with a small kitchen towel and cover with the lid. Set aside in a warm place for another 10 or 15 minutes.
4. Fluff rice with a fork and serve. Makes 2 cups.

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