This recipe calls for 3 parts water to 2 parts rice, which is less water than most package instructions call for but will result in perfect rice in a shorter amount of time. Use long-grain, not converted, rice.
This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.
Rice is a staple food for almost half the world's population; it is the largest food crop in the world.
Nevertheless, many people have trouble cooking rice without burning it and having it stick to the
bottom of the pot, or having it absorb so much water that it turns into mush. Here is a technique that can help you achieve great results each time.
This recipe uses the same filling as the larger Rice-Stuffed Cabbage . You will need a whole head of cabbage for the leaves, but only half the filling recipe. If you don't have 12 whole large leaves to use as wrappers, overlap two smaller leaves to create a single wrapper 8 inches in diameter.