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Back to Basics – Plain Rice 1/4

August 17, 2015


There are several foods that Caribbean people’s make exceptionally well and often.  There are four basic staples that I made over and over for practice.  The recipes I have provided are all from The Caribbean Central & South American Cookbook.  Due to practice and good instincts I no longer need to use measurements but I hope these recipes serve you well.


200g long grain rice, 30ml vegetable oil, 4 garlic cloves (crushed), 450ml water, salt.


  1. Rinse the rice in a large bowl of cold water then drain thoroughly.
  2. Pour the oil into a heavy pan that has a tight fitting lid.
  3. Heat gently then add the garlic and cook for a minute.
  4. Add the rice and stir for 2 minutes.
  5. When the grains are lightly toasted pour in the water and season with salt.
  6. Bring to the boil, cover and lower the heat again to a very gentle simmer.
  7. Cook for 18 minutes without lifting the lid.
  8. Remove from the heat and leave the rice to rest covered for 5 minutes.
  9. Transfer to a serving bowl and fluff up with a fork.

From → Sides

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