John's Colombian Rice
Everyone says my husband John makes the best rice, and this is his recipe. Short pasta gets toasted in oil until golden before the rice goes in, which gives the pot a nutty, faintly sweet base you don't get from rice alone. The onion and garlic go through a small food chopper first, fine enough that they season every grain instead of sitting in the rice as pieces. A knife works too, as long as you mince them very fine.
- Total Time30 minutes
- YieldServes 4-6 1x
Ingredients
1/2 small yellow onion, coarsely chopped
1 garlic clove, peeled
1 tablespoon olive oil or avocado oil
1 cup fideo or fidelini pasta (see note)
2 cups long-grain rice, rinsed and drained
3-1/2 cups water
1 tablespoon unsalted butter
2 teaspoons coarse kosher salt
Instructions
Using a small food chopper or food processor, chop the onion and garlic until finely minced.
Heat the oil in a medium to large pot over medium heat. Once hot, add the pasta and toast, stirring often, until light golden brown, about 5 minutes. Don’t let it burn. Remove the pasta from the pot and set aside.
To the pot, add the onion mixture and sauté until just beginning to soften, about 3 minutes.
Add the rice, toasted pasta, water, butter, and salt to the pot and bring to a boil over high heat.
Cover and reduce the heat to as low as it will go. Cook for 15 minutes, or until the water is absorbed and the rice is tender.
For a pega, uncover the pot and cook over low heat for an additional 10 to 15 minutes.
Turn off the heat and let the rice sit for a few minutes. Fluff with a fork, taste, and adjust the salt before serving.
To serve the pega, scrape the rice from the bottom of the pot.
Notes
Fideo and fidelini are thin, short pasta, typically 1 to 2 inches long. If you don't have either, break angel hair pasta into short pieces.
Look for them in the pasta aisle or the international foods section, often near other specialty pastas.
A "pega" is the crispy, caramelized layer of rice that forms on the bottom of the pot. It's my husband's favorite part, and in his family they argue over who gets it.
For an extra crispy pega, add an additional tablespoon of oil or butter with the water before bringing to a boil.
Use chicken or vegetable stock in place of some or all of the water for more flavor.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
- Prep Time: 00:05
- Cook Time: 00:25
- Category: Side Dish
Find it online: https://everydayfamilyeats.com/colombian-rice/