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Cuban Rice

White Rice (Arroz Blanco)

Rice is served nearly every day in most Cuban households as a side dish, often accompanied by black beans. One method of serving the rice is to put the rice in a small round bowl, pressing down, then turn the bowl over and unmold on the dinner plate.

		2 cups water
		1 teaspoon salt
		1 cup long-grain white rice

In a medium-size sauce pan, over high heat, bring the water and slat to a boil. Add the rice, trun the heat down to medium-low and cook , covered approximately 18 minutes until the rice has absorbed all the liquid. Remove from heat and let stand a few minutes, then fluff with fork and serve.

Yellow Rice (Arroz Amarillo)

In this recipe, the yellow rice gets its color from saffron, an Indian spice made from the dried stamens of the crocus flower. Since this exotic spice is rather expensive, Cuban cooks sometimes use tumeric with its bright yellow coloring instead.

       1 1/4 cups water
       1 cup chicken stock
       1/2 teaspoon crumbled saffron threads
       1/4 cup butter
       1/2 teaspoon salt
       1 cup long-grain white rice
In a medium-size sauce pan bring the water, chicken stock, saffron, butter and salt to a boil over medium high heat. Add the rice and stir. Cover the pot, reduce the heat to medium-low, and simmer 20 minutes, stirring occasionally. Remove from heat and let stand a few minutes, then fluff with fork.

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