Who better than a Cuban would know how to make perfect rice? While Grandma Leah, pictured here, was not born in Cuba – during World War II she survived work camps, death marches and untold other atrocities and losses – when she arrived in Cuba, not long after the war, with her baby, Sioma (now known as my brother-in-law, Steve), she went to work. She learned Spanish, raised her child, worked in her small workshop making cardboard boxes for shoes. And perfected the Cuban way to make rice.
You can make as much or as little rice as you need. All of the water will not be absorbed by the rice. But the rice will be perfectly cooked after 20 minutes.
Ingredients
One 8-quart pot or larger
1 teaspoon Kosher salt
Long-grain white rice
Preparation
Bring salted water to boil over high heat. Pour in as much rice as you want. Stir once. Boil for 20 minutes in an uncovered pot. Pour through sieve.
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