Plain Cuban Rice

Preparation info

  • Makes about

    5½ cups

    • Difficulty


Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

The goal in cooking plain Cuban rice is to produce a light, white, fluffy dish of rice, very like Carolina-style Plain Long-Grain Rice. The cooking method resembles the Persian chelo technique: The rice is cooked in plenty of water and thoroughly drained, then put back in the pot and tossed with a little oil or melted lard or butter to coat the grains. The rice then slow-steams until ready to be served, the bottom layer forming a delicious crust, here called the raspa, prized for its taste and chewiness just like the tahdig in chelo. Serve with Cuban Black Beans or in place of any plain non–East Asian white rice.