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
Experts have traced the existence of recipes far back into history, at least as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves on a few more years we find a couple of interesting books from the fourteenth century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of meals on the tables of the upper classes of that time. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new tastes led to a surge in manuscripts on cooking, most of which are kept safe in academic collections. Over the following few hundred years, the powerful and wealthy competed with each other to serve up the best banquets, and because of this the best chefs and their recipes increased in prestige. However, it was during the 1800s that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording recipes that were common in the better off homes of the day. The introduction of television gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Arroz Blanco recipe.
