Mexican Rice History And Recipes

Many Uses Of Rice In Mexican Cooking

Rice is traditionally served as the second course of the midday meal. It may be served turned out of a mold to be eaten with beans or with fish. The serving of "rice and beans" next to each other on a dinner plate is not at all typical in Mexico.

Rice is not only reserved as a savory dish but it is also used in desserts, cakes, vegetable puddings, tamales, atoles and even the well known rice drink, horchata.

Types Of Rice

The rice most commonly used in Mexico is a long-grain with a fleck of the germ left on. When cooked the rice expands to 4 x's its volume. The long grain rice found in the U.S. is really not the same. Both Rick Bayless and Zarela Martinez recommend using a medium-grained white rice for best results.

Preparation Styles

• Pilaf - Most Mexican rice is served "pilaf" style. The rice grains are browned and then simmered in broth. Sometimes bits of carrot, onion and peas are added.
• Brothy rice - In Veracruz the traditional preparation is a creamier rice almost a cross between a risotto and a paella.
• Rice In Cazuela -The clay cazuela imparts a very specific earthy flavor to rice. The grains can be soaked, drained then fried until brown. Add liquid and simmer uncovered until the rice is tender or Diana Kennedy suggests, cover the cazuela with a towel and a lid.