Rice is a staple of Latin cuisines, and growing up in a Cuban family, I probably took it for granted. It was only when I left home that I realized how important well-cooked rice can be, both for the soul and other foods on the plate! I always try to impress on people that it's a sin to use converted or instant rice. It's got to be "real" rice, and preferably long-grain. Avoid flavoring rice, for that will detract from the flavors of the foods you're serving the rice with.

　　

Ingredients

Makes approximately 4 cups

　　2 cups long-grain rice

　　2 1/2 tablespoons vegetable oil

　　2 teaspoons salt

　　1 quart water

　　

Step 1

Rinse the rice in a colander under cold, running water until the water runs clear. Drain.

　　

Step 2

Place the rice, oil, salt, and water in a saucepan and bring to a boil. Allow the rice to boil, uncovered, until almost all of the water has evaporated, 10 to 12 minutes.

　　

Step 3

Stir the rice, cover, and reduce the heat to low. Simmer for 8 to 10 minutes.

　　

Step 4

Remove from the heat and fluff with a fork just before serving.

　　Reprinted with permission from Nuevo Latino by Douglas RodriguezTen Speed Press