Best Puerto Rican White Rice Recipes
PUERTO RICAN WHITE RICE
I can never get steamed white rice to come out right. A friend from Puerto Rico showed me this method. Lift the lid and sample as often as you like without fear of ruining the rice! Perfect and delicious every time. Total cook time will vary depending on altitude.
Provided by aymeahrens
Categories White Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Stir rice and water into a medium pot with lid. Bring to a boil.
- Add salt and oil. Keep mixture at a gentle boil until rice is dry (it will not be tender). Use a mixing spoon to form a heap with the rice in the center of the pot.
- Cover and reduce heat to medium-low.
- Remove lid every 5 minutes to stir and sample rice. Rice will form a crust on the bottom of the pot if not stirred often.
- When rice is steamed to your liking, stir one last time to fluff; serve.
Nutrition Facts : Calories 319, Fat 9.4, SaturatedFat 1.3, Sodium 1167, Carbohydrate 52.8, Fiber 1.9, Protein 4.3
PUERTO RICAN STEAMED RICE
This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.
Provided by FIVEBRIGS
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 290.7 mg
ARROZ MAMPOSTEAO
Rice and beans are religion in Puerto Rico, though they're typically prepared separately but served together, several spoonfuls of beans on top of white rice. But mamposteao - easily my favorite name for a Puerto Rican dish - combines the two. It's a preparation intended to make use of leftovers, as it benefits from day-old rice and prepared beans. Traditionally, pork and tomato sauce are added - but, for a more subtle approach to this recipe, bacon fat replaces ham or tocino (fatback) here, giving the dish a smoky richness without any meat. You can prepare this dish from start to finish with fresh rice and fresh beans, but it's not recommended. Think of this as a satisfying way to make use of leftover ingredients that also pairs well with a variety of Puerto Rican dishes.
Provided by Von Diaz
Categories dinner, weeknight, beans, grains and rice, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a wide skillet or wok, heat bacon fat over medium-high until just simmering. Add sofrito and sazón, and sauté, stirring frequently, until liquid has evaporated and mixture darkens in color, 4 to 5 minutes.
- Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
- Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth.
- Once rice is fully heated and steaming (about 2 minutes), reduce heat to medium, and press rice gently into the pan, allowing the bottom of the rice to crisp, undisturbed, for about 3 minutes.
- Fold the bottom of the rice into the top to incorporate. Rice should be compact, but fairly dry. Cook for 3 to 5 minutes longer, stirring once or twice more until it reaches the desired crispness. Season with salt to taste.
- To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.
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