How to cook rice - Ecuadorian or Latin American style white rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 to 8 servings
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Course
Side Dish
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Cuisine
South American, American, Ecuadorian
How to cook rice - Ecuadorian or Latin American style white rice
Description
This recipe details the preparation of white rice using ingredients and techniques typical of Ecuadorian or Latin American kitchens. The rice is rinsed to remove excess starch, then sautéed in oil or butter with minced onion and garlic until soft. For variations like arroz amarillo (yellow rice), achiote powder is added during sautéing to impart color and subtle flavor.
After coating the rice with the sautéed mixture, water salted to taste is added and brought to a boil. The water reduces to just cover the rice, which is then covered and simmered gently until cooked through, about 15-18 minutes, with extra time if the rice is older. Fluffing the rice with a fork after cooking helps release steam and achieve a light texture.
The result is light, fluffy rice with subtle aromatic notes from onion, garlic, and optional achiote. It can be served alongside a variety of main dishes, fitting well with traditional Latin American meals.
Ingredients
- 2 cups white rice I like to use long grain rice (sorted and rinsed if needed) or calrose short grain rice, uncooked
- 2 tbs oil plus extra butter for finishing (optional, or butter
- 2 tbs white onion minced or finely chopped
- garlic minced, optional, 1 clove
- 2 1/2 cups water adjust based on the type of rice and altitude
- salt add the salt when you add the water and the water should taste like a lightly salted broth, for a lightly salted rice I add about 1/4 teaspoon of salt, to taste
For arroz amarillo or yellow achiote rice:
- ½ achiote powder or annatto powder
Instructions
- Rinse the rice if needed (in Latin America and in Europe I always rinse it before cooking, in the US I usually don't unless the packet says to rinse it).
- Heat the oil or butter on medium temperature in medium sized saucepan or pot. Add the minced onions and garlic (and achiote powder or paste if making arroz amarillo or yellow rice). Cook until the onions are translucent or soft, about 2 minutes.
- Add the rice and stir it in so that it is well coated by the oil,
- Add the water and salt. Stir well and taste, the water should be lightly salted.
- Increase the heat and bring it to a boil.
- Let the water boil and reduce until it barely covers the rice.
- Cover with a tight lid, reduce the temperature to simmer and cook for about 15-18 minutes. Taste and make sure it's fully cooked. If the rice is on the older side it might take an extra 5-10 minutes to cook.
- Turn off the heat, gently fluff it wiht a fork, and cover again for 5 minutes before serving. For an extra bit of indulgent flavor you can add 1-2 tbs of butter (in small slices) to the rice during those last 5 minutes while it's resting.
User Reviews
Overall Rating
5
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