Arabic-Style Rice — Christmas and New Year Side Dish

star_border

Steps

1. 1
   Make the chicken stock: simmer chicken carcass, bones, and breast bones with onion, carrot, and optional leek, celery, and garlic in cold water. Skim foam and fat. Keep warm at a boil for later.

   Tip: A good chicken stock is the single biggest flavor contributor in this dish. Don't rush it.

   ~30 min
2. 2
   Blanch 30 g almonds: drop into boiling water, cook 2 minutes, turn off heat, let cool. Add cold water, press each almond to pop off the skin. Roughly chop. Reserve.

   Tip: Peeling is optional — done here for presentation. The skin contains flavor so skip peeling if you prefer.

   ~8 min
3. 3
   Hydrate 60 g raisins in water to wash and plump. Drain well and reserve.

   ~5 min
4. 4
   Break 250 g angel hair pasta into small pieces. In a dry steel pan (no oil), toast over medium-high heat, tossing constantly, until golden. The Maillard reaction creates deeper aroma and flavor. Transfer to a separate container — do not toast in a diffuser-base pan.

   Tip: Toasting dry (without butter/oil) avoids excessive fat absorption. You'll smell the toasty aroma when they are ready.

   ~7 min
5. 5
   Wash 500 g rice. Measure its volume. Calculate total liquid needed: rice volume × 2 (for coastal altitude; use same ratio for coast; double for high altitude above 2500 m) plus 400 mL for the noodles. Total ~1.4 L for this recipe at altitude.

   Tip: At sea level: rice volume × 1.5. At moderate altitude: × 2. At very high altitude (Cerro de Pasco): × 2.5.

   ~5 min
6. 6
   In a pot over low heat, melt 50 g butter with a drop of vegetable oil. Add 7 g minced garlic starting cold. Sauté gently until garlic just floats and turns golden. Add chopped almonds; sauté until they also turn golden.

   Tip: Start garlic from cold so its flavor gradually infuses the butter as it heats. Adding oil prevents the butter from burning.

   ~5 min
7. 7
   Once garlic is golden, add the washed, drained rice. Stir over medium heat to coat the grains in butter and garlic (nacarar technique — pearl the rice). This seals each grain and helps achieve a fluffy, separate texture.

   ~3 min
8. 8
   Reduce heat slightly. Add 1 L of boiling hot chicken stock first (do not add cold stock — once the rice is hot it must not stop boiling). Add drained hydrated raisins. Stir, then let simmer 5 minutes uncovered.

   Tip: Always add boiling stock — if it cools below boiling, the rice can become gummy.

   ~5 min
9. 9
   After 8 minutes total, add the toasted angel hair noodles and remaining 400 mL of hot stock. Season with 15 g salt. Stir. When large bubbles appear ('volcano eyes'), reduce to minimum heat and cover.

   Tip: The large volcanic bubbles signal the water is almost absorbed — time to cover and finish on minimum heat.

   ~8 min
10. 10
    Cook covered on minimum heat for 10 minutes. Test by pressing a grain — it should crush completely to paste. If ready, turn off heat. The rice should be fully loose and separate (graneado). Serve as a side dish alongside roast turkey.

    Tip: Transparent, aged long-grain rice is essential for a graneado result. White rice has more starch and will clump.

    ~10 min

Nutrition (per serving)

Victor Heredia

ARROZ ARABE, GUARNICION PARA NAVIDAD O FIN DE AÑO #rico #arroz #navidad #guarnicion #fiestas #comida

Watch on YouTube →