Peruvian Rice
This savory and garlicky Peruvian-style rice is simple, yet incredibly delicious. It's a staple and served with a variety of main dishes.
Servings: 3 people
Calories: 390kcal
Ingredients
- 1 cup long grain rice (uncooked) or jasmine
- 1 ½ cups water
- 4 cloves fresh minced garlic plus more to taste
- ¼ teaspoon salt
- Olive oil
- Peruvian white corn optional, see notes
Instructions
- Rinse the rice through a colander over cold water until the water runs mostly clear, about 2 to 3 times. This step removes excess starch, which ensures the grains are perfectly separated later.
- In a medium pot, heat 1-2 tablespoons of oil over medium heat, and sauté the garlic for a few seconds, being careful not to burn the garlic.
- Then, add the rice and toast for another 2-3 minutes until fragrant. Add the water and salt. Stir to combine. If using Peruvian white corn, add it in this step.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 15 to 18 minutes, until the rice is tender and the liquid is fully absorbed.
- Fluff with a fork and let it rest for 5 minutes before serving. Enjoy!
Notes
- Rice to water ratio: For every 1 cup of rice, use 1.5 cups of water.
- Store leftovers in sealed containers in the fridge for up to 3 days.
- To reheat, sprinkle some water over the rice and reheat in the microwave oven.
- Rice varieties: Use long grain rice or jasmine.
Nutrition
Serving: 1cup | Calories: 390kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 204mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg