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