1 jim vorheis
1 1/2 cup unconverted long-grain rice
1/3 cup safflower oil, melted chicken fat,, or melted lar
3 tbsp finely chopped white onion
1 garlic clove, peeled and finely cho, pped
3 1/2 cup light chicken broth, approximately
1 cup fresh corn kernels or 1/3 cup carro, t rounds
1 plus 1/2 cup fresh peas (optional)
1 parsley sprig
2 whole chilies serranos
1 sea salt to taste
1 white rice
Directions
Put the rice into a bowl and cover with very hot water. Stir once and
leave to soak for 10 minutes. Drain, rinse in cold water, and drain
again.
Heat the oil in a heavy pan. Give the rice a final shake and stir
into the fat. Fry over medium heat for about 5 minutes, stirring
almost continuously. Add the onion and garlic and continue frying
until the rice is just turning a pale gold and the onion is
transparent - about 3 to 5 minutes longer.
Pour in the broth and, if used, the vegetables and parsley or fresh
chilies, add salt to taste, stir once again for the last time, and
cook over fairly high heat, uncovered, until all the broth has been
absorbed and air holes appear in the surface. Cover the surface of
the rice with a towel and lid and continue cooking over very low heat
for 5 minutes more. Remove from the heat and set aside in a warm
place for the rice to absorb the rest of the moisture in the steam
and swell ~ about 15 minutes. Dig gently to the bottom and test a
grain of rice. If it is still damp, cook for a few minutes longer.
If the top grains are not quite soft, then sprinkle with a little
more hot broth, cover, and cook for a few minutes longer.
Before serving, turn the rice over from the bottom so that the
flavored juices will be distributed evenly.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 6 servings
Arroz Blanco Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Food historians have traced the existence of recipes way back into antiquity, in truth as far as ancient Egypt, and maybe further still. In practice though, mostly, these early cook books were just simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. He also describes how the chefs of Roman times used many herbs, including some familiar names like bay, fennel and parsley. During the next few centuries, the upper classes tried to serve the best banquets, and because of this chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the advent of the 20th century, cookbooks were increasing in popularity due to higher levels of literacy, increased leisure time and a general increase in wealth. The revolution that is television gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Arroz Blanco recipe.
