Return to Main Recipes Page/Return to Home Page

Rice, Carioca-Style (P, TNT)
Source: Most South American and Caribbean cookbooks plus from my years in Venezuela
Serves: 4 to 6

1 cup rice, rinsed under the water tap until the water runs clear or soaked overnight then rinsed well
1 teaspoon salt
1 small onion, peeled and halved
1/2 green bell pepper, cut to strips
1 small bunch parsley, tied
1 garlic clove

Place all the ingredients in a heavy saucepan, mix, then cover with water that reaches about 1" on top of the rice plus well mixed in vegetables. Bring to a boil, uncovered, on medium high heat and boil until there are well defined "craters" on top of the rice.

Now, place a trivet or a skillet on the burner, put the pot with the rice on top of that, turn down the burner to the absolute lowest possible, cover the rice pot and let it set there at least 30 minutes or until the rice is tender. Before serving, remove the vegetables and the parsley and garlic.

Note: Most of the Hispanic people now prepare their rice in an electric rice pot which is usually referred to as "The Hitachi." Then all you have to do after placing all the ingredients including the water in the pot, is push the button and wait for it to turn itself off.

Poster's Notes:
This is the recipe for rice that most of the South American and Caribbean people prepare every day. The addition of the noted vegetables imparts an excellent flavor that is impossible to obtain from just cooking rice in salted water.

Posted by Elena Eder

Nutritional Info Per Serving: N/A