Arroz Blanco: White Rice
- ACTIVE: 10 MIN
- TOTAL TIME: 35 MIN
- SERVINGS: 6
Cuban rice is made rich by cooking rice with water in garlicky olive oil. If you are short on stovetop space, Lourdes Castro recommends finishing the rice in the oven. Bring the rice to a boil, place the covered pot in a 350° oven and cook for 30 minutes. Let stand for 5 minutes, fluff with a fork and serve.
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 2 1/2 cups water
- 1 teaspoon salt
- 1 1/2 cups long-grain white rice, such as jasmine
- In a large saucepan, heat the oil with the garlic over moderate heat and cook until the garlic is golden, about 2 minutes; discard the garlic. Add the water and salt to the saucepan and bring to a boil. Stir in the rice and return to a boil. Cover and simmer over very low heat until the rice is tender and the water is absorbed, about 20 minutes. Let stand off the heat for 5 minutes, then fluff with a fork and serve.