Cuban Fluffy White Rice
fluffy white rice is a delicious side dish to serve with all most anything. Somtimes I fry an egg sunnyside-up and serve on top of a mound of white rice. It's great like this for lunch. it's fast and cannot be missed on a Cuban families dinner table.
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- 2 c
- long grain white rice. if possible use jasmine rice
- 2 1/2 c
- 1/4 c
- olive oil, light
- 1 clove
- smashed fresh garlic or 1/2 teaspoonful powdered garlic. garlic is optional but gives it a nice flavor.
- 1 1/2 tsp
1In a heavy pot rinse the rice in cool water twice. Drain all the water. Place the pot on the burner add the two and a half cups water to the rice along with the oil, garlic, and salt. Stir well. Turn on the flame onto medium to high. Just as soon as the rice starts to boil cover with a tight fitting lid and reduce heat to medium to low. cook this way for about 20/25 minutes. Uncover after twenty five minutes stir with a fork and cover again and continue to cook until 35 minutes have passed. Taste to see if you have enough salt. Grains should be fluffy and soft but not mushy. Serve with your favorite meat or chiken dish. Enjoy
2Cooking time varies with a gas or electric stove. The cooking time above is approximetly correct as I have made rice on both gas and electric stoves.