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Do you want to learn how to prepare simple yet delicious Peruvian-style white rice? In today's video recipe, I'll show you step-by-step how to easily make white rice that is both full of flavour and perfectly cooked every time.
What is Arroz Blanco Graneado?
A mainstay of Peruvian cuisine, Arroz Blanco Graneado is the white rice used across many different dishes. Prized for its fragrant flavour and fluffy texture, it’s the go-to rice for popular Peruvian dishes such as:
Lomo Saltado: A Chinese-inspired beef stir-fry with onions, tomatoes, soy sauce, and ají amarillo pepper.
Ají de Gallina: A creamy chicken stew made with Peru’s native ají amarillo chili peppers.
Arroz con Pollo: Translating as "rice with chicken," this classic Peruvian dish uses coriander and various spices to create a paella-like flavour.
In Peru, rice is typically served with stews, stir-fries, and grilled meats, often alongside potatoes for a double dose of carbohydrates. Not only is Arroz Blanco Graneado beloved for its texture and taste, but it also plays a crucial role in balancing and complementing the bold flavours of Peruvian main dishes.
Why is Peruvian white rice so popular?
As in many countries, rice is an important staple in the average Peruvian diet. Introduced to Peru by the Spanish during the 16th century, rice was soon refined and adapted to Peruvian culinary customs.
The term "graneado" refers to the fluffy, separated grains that define this specific style of rice. Asian influences, especially from Chinese immigrants who arrived in Peru in the 1800s, also helped shape the way rice is cooked. This blend of cultural techniques has contributed to the unique texture and flavour that make Arroz Blanco Graneado a beloved component of Peruvian cuisine.
How to make Peruvian white rice?
Not only is the method of cooking white rice important, but also the ingredients that go into it. To prepare Peruvian "Arroz Graneado," we start by rinsing the rice under cold water. This helps remove any impurities and excess starch, which can make the rice overly sticky.
Next, we fry some chopped garlic or garlic paste in a large pot, making sure not to burn it. Then, we add the rinsed rice along with water and some salt, gradually bringing it to a boil. Once the water starts to boil, we reduce the heat to low-medium and let it simmer, allowing the rice to absorb all the water.
Once the rice is cooked, we remove it from the heat and let it cool slightly. Using a fork, we fluff the rice to achieve that beautiful "arroz graneado" texture. This process results in perfectly cooked, fluffy, and fragrant rice, essential for many Peruvian dishes.
Peruvian Rice Recipe
Watch the video below which shows you step-by-step how to make the perfect white rice!
Arroz Blanco Ingredientes:
1 cup of basmati rice
1 cup of water (certain rices may need an extra 1/4 of a cup)
1 tablespoon of oil
1 1/2 teaspoons of garlic paste
Pinch of salt
Bayleaf (optional)
Arroz Costeño:
1 cup of arroz costeño
1 cup of water
1/2 teaspoon of garlic paste
1 tablespoon of oil
Pinch of salt
Bayleaf (optional)
Tips for preparing White Rice:
Choose the Correct Pot: To promote consistent cooking and keep the rice from burning, use a pot with a heavy bottom and a tight-fitting lid.
Rinse your Rice Well: This ensures that any extra starch. is removed and gives that rice its fluffy, grainy texture.
Don't Over Stir your Rice: Stirring can result in starch being released, causing your rice to become very sticky, so let it cook by itself instead.
Let your rice rest: Leave the rice to finish steaming (with the lid on) to give it that nice soft, fluffy taste and texture.
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