Arroz Rojo
This is not steamed rice. By frying the grains first, you lock in a nutty aroma that persists through the simmering process, creating distinct, individual grains rather than a clumped mass.
Watch the rice, not the clock.
The difference between a toasted grain and a burnt one is mere seconds. Keep your eyes on the pan during the browning stage.
- Heavy-bottomed pot with a tight-fitting lid
- Blender
- Wooden spoon
What goes in.
- 1 cuplong-grain white rice
- 2 tbspneutral oil, such as canola or corn
- 2roma tomatoes
- 1/4white onion
- 1 clovegarlic
- 2 cupschicken stock or water
- 1 tspkosher salt
Achieving the Golden Hue
You must sauté the raw rice in oil until the edges become translucent and the center turns opaque gold. If you skip this, the rice will release too much starch and turn into mush.
The method.
Blend the base
Combine the tomatoes, onion, garlic, and one cup of the stock in a blender. Process until completely smooth.
Toast the rice
Heat the oil in your pot over medium heat. Add the dry rice and stir constantly until the grains are light gold and make a clinking sound against the metal.
Sauté the base
Pour the tomato puree into the pot with the rice. It will sizzle violently; cook for 2–3 minutes until the liquid darkens and thickens slightly.
Simmer
Add the remaining stock and salt. Bring to a boil, then immediately cover with a tight-fitting lid and turn the heat to the lowest possible setting.
Rest
Cook undisturbed for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes to finish steaming.
Other turns to take.
Vegetable Addition
Add half a cup of thawed peas and diced carrots right before you add the liquid to the pot.
Spiced
Toss a whole serrano pepper into the pot during the simmering stage; remove it before serving.
When it doesn't go to plan.
Do not rinse the rice; the surface starch helps the grains brown more effectively.
If the lid is loose, place a sheet of foil between the pot and the lid to trap the steam.
Avoid fluffing the rice with a fork until the very end to keep the grains intact.
The ones that keep coming up.
Why is my rice mushy?
Usually because the rice was moved around after the liquid was added, or it was simmered on too high a heat. Let it sit in the steam.
Can I use brown rice?
No; the cooking times and liquid absorption rates are incompatible with this specific toasted-grain method.
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