Sides
Chilean-Style Rice
Ingredients
- - 2 cups (400 g) long-grain white rice
- - 2 tbsp (30 ml) oil
- - 1/2 onion, finely chopped
- - 1 clove garlic, minced
- - 3 1/2 cups (875 ml) water or stock
- - 1 tsp salt
Method
- Rinse the rice under cold running water in a sieve until the water runs mostly clear.
- Heat the oil in a saucepan and sauté the onion and garlic until soft and translucent.
- Add the drained rice and toast, stirring, for 2-3 minutes until the grains turn slightly opaque.
- Pour in the water or stock and salt, and bring to a boil.
- Reduce heat to the lowest setting, cover tightly, and cook for 15-18 minutes without lifting the lid.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff gently with a fork before serving.
Introduction: Arroz graneado, meaning 'grained rice,' is the everyday side rice found on Chilean tables, prized for its light, fluffy, separate grains achieved by rinsing and toasting the rice before simmering — a technique distinct from wetter rice styles elsewhere in Latin America.
Cultural Background: Arroz graneado, meaning 'grained rice,' is the everyday side rice found on Chilean tables, prized for its light, fluffy, separate grains achieved by rinsing and toasting the rice before simmering — a technique distinct from wetter rice styles elsewhere in Latin America.
Tips: Resist lifting the lid while the rice cooks — the trapped steam is essential for fluffy, separate grains.
Variations: Add a few strands of saffron or a diced carrot for color; some versions stir in peas at the end. Naturally vegan as written.
Sides
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat in a microwave or covered pan with a splash of water, stirring, until steaming hot. Nutrition (approx., per serving) Approx. 210 kcal, 4g protein, 40g carbohydrate, 5g fat, 1g fiber per serving.
FAQs
Q: Why toast the rice before adding liquid?
A: Toasting coats the grains in oil, which helps keep them separate and fluffy rather than sticky.
Q: Can I use a rice cooker?
A: Yes, sauté the aromatics and toast the rice in a pan first, then transfer to the rice cooker with the liquid.