📝 About This Recipe
This elegant white rice is a cornerstone of Mexican home cooking, beloved for its fluffy texture and the sweet pop of tender corn kernels. Unlike many variations, this version uses a delicate aromatic base of blended onion and garlic to infuse every grain with savory depth without altering its pristine snowy color. It is the quintessential 'guarnición' that balances spicy moles, rich stews, and grilled proteins with grace and simplicity.
🥗 Ingredients
The Rice Base
- 2 cups Long-grain white rice (high-quality Jasmine or Mexican long-grain)
- 3 tablespoons Vegetable oil (or neutral oil like grapeseed)
- 4 cups Hot water or Chicken broth (must be hot to maintain temperature)
The Aromatic Caldillo
- 1/4 piece White onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 1/2 cup Water (for blending)
- 1.5 teaspoons Salt (adjust to taste)
Vegetables and Aromatics
- 1.5 cups Corn kernels (freshly shucked or high-quality frozen)
- 1 medium Carrot (peeled and finely diced)
- 4-5 sprigs Fresh Cilantro (tied in a bundle)
- 1 whole Serrano chile (slit slightly but kept whole for aroma)
- 1/2 teaspoon Lime juice (to keep the rice bright white)
👨🍳 Instructions
-
1
Place the rice in a fine-mesh strainer and rinse under cold running water for 2-3 minutes until the water runs clear. This removes excess starch and prevents stickiness.
-
2
Soak the rinsed rice in hot water for 10 minutes, then drain thoroughly and let it air dry for about 5 minutes. This ensures even cooking.
-
3
In a blender, combine the 1/4 onion, 2 garlic cloves, 1/2 cup of water, and salt. Blend until completely smooth to create your aromatic 'caldillo'.
-
4
Heat the vegetable oil in a heavy-bottomed pot or a traditional 'cazuela' over medium heat.
-
5
Add the dried rice to the hot oil. Sauté the rice, stirring frequently but gently, for about 5-7 minutes. You want the grains to sound 'heavy' or like 'sand,' becoming translucent and slightly golden, but do not let them brown.
-
6
Pour the blended onion and garlic mixture over the sautéed rice. Stir and cook for 2 minutes until the liquid has mostly evaporated and the raw smell of garlic is gone.
-
7
Add the 4 cups of hot water (or broth), the corn kernels, and the diced carrots. Stir once to distribute.
-
8
Add the whole serrano chile, the cilantro bundle, and the drops of lime juice. Taste the liquid; it should taste slightly over-salted, as the rice will absorb it.
-
9
Bring the mixture to a vigorous boil, then immediately turn the heat down to the lowest possible setting.
-
10
Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of aluminum foil or a clean kitchen towel under the lid to seal in the steam.
-
11
Cook undisturbed for 18-20 minutes. Do not open the lid during this time!
-
12
After 20 minutes, check if the liquid is fully absorbed by gently pushing a fork to the bottom. If dry, turn off the heat.
-
13
Remove the cilantro bundle and the serrano chile. Cover the pot again and let the rice rest off the heat for 10 minutes to allow the moisture to redistribute.
-
14
Gently fluff the rice with a fork, being careful not to mash the grains, and serve warm.
💡 Chef's Tips
Always use hot liquid when adding it to the rice to prevent the temperature from dropping, which can lead to mushy grains. The secret to the whitest rice is a few drops of lime juice and ensuring you don't brown the grains during the initial frying stage. Avoid stirring the rice once the lid is on; stirring releases starch and creates a gummy texture. If using frozen corn, do not thaw it beforehand; simply toss it in as is to maintain its structural integrity. For an extra rich flavor, you can substitute one tablespoon of oil with a tablespoon of unsalted butter at the beginning.
🍽️ Serving Suggestions
Serve alongside a classic Mole Poblano to balance the rich, spicy chocolate notes. Pairs beautifully with 'Camarones al Mojo de Ajo' (Garlic Shrimp) for a coastal Mexican vibe. Use it as a base for a 'Tazón' (Bowl) topped with sliced avocado, black beans, and salsa verde. Accompany with a cold glass of Horchata or a crisp Mexican Lager with lime. Top with a dollop of Mexican Crema and crumbled Cotija cheese for a decadent side dish.