Arroz blanco for a Venezuelan dinner

Ingredients and method

Planned for 4 side portions, about 3 cups cooked rice

Ingredients

• 1 cup regular long-grain white rice (not instant, brown or parboiled rice)
• 2 cups water for a product specifying a 2:1 water-to-rice ratio; otherwise use the package amount for 1 cup rice
• 1 tablespoon neutral oil
• 1/2 teaspoon fine salt
• 1 small ají dulce, seeded and halved, or 2 broad strips of red bell pepper, optional

Method

1. Read your rice package first. This method is for regular long-grain white rice with a covered stovetop absorption method. Use the package water amount and follow any instruction about rinsing; if rinsing is directed, drain thoroughly before cooking.
2. Warm the oil in a heavy 2-quart saucepan over medium heat. Add the rice and stir gently just until coated and warmed, about 1 minute. Keep it pale; this is not toasted brown rice.
3. Add the measured water, salt and optional pepper. Bring to a boil, stir once, cover tightly and reduce the heat to very low. Cook for the package time, commonly around 20 minutes for regular long-grain white rice. Avoid repeatedly opening the lid or stirring.
4. At the end of that time, check quickly: the water should be absorbed and the grains tender. If the rice is firm and dry, sprinkle in 1 or 2 tablespoons hot water, replace the lid and cook on low a few minutes longer. If liquid remains, cover and continue briefly rather than stirring it into a paste.
5. Remove from the heat and leave covered for 5 to 10 minutes. Lift out the pepper pieces if desired and loosen the rice gently with a fork. Serve promptly or cool it quickly for storage as explained below.