|In Mexico, long-grain white rice finds its way into a variety of dishes: from sopa seca - dry soup - to horchata, which is a drink made from finely ground rice powder. Cooks typically go through a lengthy process of removing the starches, frying the rice, then adding additional ingredients and steaming.|
Here is a quick rundown of how to prepare Mexican-style long-grain white rice:
In a large bowl, pour water that has come to a boil over the rice. Let it sit for about 15 minutes or until cool enough to work with in your hands. Rub handfuls of rice around in the palm of your hand. The water in the bowl will become whitish as you work the rice. Use a strainer to remove the milky liquid.
Return rice to bowl and cover with cold water. Continue squeezing the rice through your hands and draining the bowl until the water remains clear.
Spread the rice out on a plate to dry. This will take at least an hour. It is important to dry the rice or it will splatter when it begins to fry and may become sticky. Note: this technique only works with long-grain rice.
Here's a great recipe that will add some color to your Mexican meals.
(Mexican Green Rice)
2005-2008 C.K. Kennedy
Pittsburg, TX 75686
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