Perfect White Rice, Spanish Caribbean Style

By Daisann McLane

Total Time
35 minutes
Rating
4(33)
Notes
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Featured in: Food; The Little Sleep

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Ingredients

Yield:Four to six servings
  • 2cups white rice
  • About 2½ tablespoons freshly squeezed lime juice
  • 3cups water
  • 2tablespoons olive oil
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

275 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 452 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).

  2. Step 2

    In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)

  3. Step 3

    Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.

  4. Step 4

    Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.

Ratings

4 out of 5
33 user ratings
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Cooking Notes

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matthia

Heat 2 tablespoons olive oil in heavy pan over medium heat. Add 1 cup Bomba Valencia Rice and stir 2 minutes. Add 3 cups water or stock. Bring to a boil, stirring once. Reduce heat to medium and cook, uncovered, until thin crust forms on bottom, about 18 minutes. Remove from heat and let stand 10 minutes before serving.

Karin M

Confused about the quantity of lime juice - calls for 2.5 tbsp but uses only 1 tbsp in the pot. I assume the .5 is for rinsing. What do I do with the remainder?

Christopher Lehfeldt

I'm wondering if there's a typo in the Step 4 paragraph. "... a crust of browned rice, the con con Scrape off the browned bits..."

Do you mean that the browned rice is called "con con"?

John Pendleton

That seems to be the case:
http://www.dominicancooking.com/1007-the-secrets-of-the-perfect-concon.html

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