New This Month

Fluffy White Rice

Rice is as important as beans in Brazilian cooking; it is always first fried in oil.

  • Servings: 20

Source: Martha Stewart Living, February/March 1992

Ingredients

  • 1/2 cup vegetable oil
  • 4 cups long-grain rice, rinsed
  • 6 1/2 cups boiling water
  • 2 tablespoons salt

Directions

  1. In a large, heavy pot with a tight-fitting lid, heat oil over a low flame. Add rice and cook, stirring constantly, for 10 minutes. Turn heat to high, add 5 cups of water and the salt, stir, and bring to a boil. Lower heat to medium and cover. Continue cooking until most of the water evaporates, about 10 more minutes.

  2. Add remaining water without stirring, turn heat down very low, and re-cover pot. Cook for 20 minutes. Remove from heat and let stand, covered, for 15 minutes. Fluff with a fork and serve.

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