Arroz graneado is a Peruvian style of cooked rice where each grain is separate and fluffy, never sticky. It is achieved by using the right amount of water and a specific cooking technique involving briefly sautéing the rice in oil before simmering it. This versatile rice is a staple in Peruvian cuisine, serving as a base for countless dishes from simple to elaborate.
Ingredients:
- 2 cups of white rice
- 1 tablespoon of oil
- 1/2 tablespoon of minced garlic
- 2 teaspoons of salt
- 2 or 3 whole allspice berries
- Water according to how you cook the rice
Preparation:
In a rice cooker:
In a small skillet or pan put the oil and garlic, slightly brown the garlic and then pour the mix to the rice cooker. Add the washed rice, salt, allspice and water. Mix all ingredients and cook according to your cooker instructions.
On the stove:
Put the oil, garlic and salt in a pot at medium temperature until the garlic is slightly browned. Add the washed rice and stir for one minute. Add the allspice and pour 3 cups of water. Set the temperature to high until the water starts boiling then lower it to medium-low until the water evaporates.
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