White rice is a side dish that is used quite often in many Latinoamerican countries. White rice goes great with any type of beans, scrambled eggs, meat … you name it! Preparing white rice is extremely simple; that is, if you have the right water to rice proportions. Otherwise you’ll get a very soupy or sticky rice which may work when preparing sushi. The following recipe works for both jasmine or short grain rice (I use Sello Rojo). For any other rice follow the package instructions. What I have done lately to jazz it up a bit is add 1/4 cup of black quinoa and an extra 1/4 of water. By adding the quinoa you are getting protein and also gives color to the rice.
- 2½ cups of water
- 2 cups of rice
- 1 teaspoon of olive oil
- salt to taste
- In a medium size pot add the water, oil and salt.
- When the water starts boiling add the rice and mix well.
- Once the water has evaporated (but there is still a bit left in the pot) cover the pot and lower the temperature to low.
- Cook for 15-20 minutes or until the rice is cooked.
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