Recipe: Chilean Rice (Arroz Graneado)

CHILEAN RICE (ARROZ GRANEADO)

"Ever since the Spanish settlers introduced rice, Chile has produced this versatile grain in the northern provinces. It soon became a staple in the people's diet.

Chileans like their ricegraneado, meaning the rice grains are fluffy, separated, and delicately flavored with onion, bell pepper, or carrot. To prevent the grains from clinging together, the rice is rinsed under cold running water before cooking. I try to stay away from converted rice, which has been soaked and pressure steamed; the procedure reduces the surface starch but eliminates most of the flavor as well."

1 1/2 cups long-grain rice
1 1/2 tablespoons finely diced or grated carrot
2 tablespoons lard or vegetable oil
2 1/4 cups hot water
3 tablespoons very finely chopped onion or scallions
1 1/2 teaspoons salt, or to taste
1 1/2 tablespoons very finely diced red bell pepper
1 tablespoon finely minced fresh parsley or cilantro (optional)

Rinse the rice thoroughly under cold running water and drain.

Heat the lard in a heavy saucepan over medium heat. Add the onion, bell pepper, and carrot; saut , stirring, 2 minutes.

Add the rice, and cook until the rice has absorbed the flavorful oil, 1 minute.

Pour in the hot water, and add the salt and parsley. Bring to a boil, reduce the heat to low, cover, and simmer 15 to 20 minutes. Do not stir, and cook the rice as slowly as possible. Use a heat diffuser, if you have one. The rice is done when the water has been completely absorbed and the rice is tender. Fluff the rice with a fork and serve at once.

Servings: 4
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez