Congril Habanero Con Basmati Rice Recipes

SIMPLE BASMATI RICE

Simple Basmati Rice image

Provided by Aarti Sequeira

Time 55m

Yield about 4 cups

Number Of Ingredients 3

Ingredients

1 cup basmati rice
1 3/4 cups water
Large pinch salt

Steps:

This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
Fill up the bowl 1 more time and let the rice soak for 30 minutes.
At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!

CUBAN-STYLE ARROZ CONGRí

Cuban-Style Arroz Congrí image

The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it's all cooked.

Provided by Kim Severson

Categories main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 cup dried black beans
2 tablespoons olive oil
1 small onion, chopped into 1/2-inch pieces
1 small green pepper, chopped into 1/2-inch pieces
5 or 6 cloves garlic, roughly chopped
1 teaspoon kosher salt
Freshly ground pepper
1 tablespoon fresh oregano, roughly chopped
1/4 teaspoon dried dill
2 small bay leaves
1 tablespoon cider vinegar
1 tablespoon dry red wine, or vino seco
1 1/2 cups long-grain rice, rinsed

Steps:

Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 1 gram

BASMATI RICE

Basmati Rice image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 cup basmati rice, rinsed thoroughly
1 1/2 cups water
Salt

Steps:

Heat water to a boil and stir in rice and salt. Cover and lower to a simmer. Cook rice for 20 minutes. Remove pot from heat and let stand 5 minutes.

BROWN BASMATI RICE

Brown Basmati Rice image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 1/2 cups brown basmati rice
Pepper

Steps:

Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving.

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