Saturday, September 20, 2008

Ese Arroz Prieto Con Sofrito (Cuban Purple Jasmine Rice)

PLEASE READ STORY BEFORE TRYING RECIPE OR ELSE YOU MIGHT THINK "WHAT THE HELL"

Okay okay this is NOT an AUTHENTIC and NOT a TRADITIONAL Cuban dish. In fact it's my grandmothers recipe that she made up but is soooo good. It is a fragrant Jasmine Rice mixed with some Black Glutinous Rice cooked in a cuban sofrito with cumin and salt. We have no specific name in my house so it's just "ese arroz prieto con sofrito" which means "That Black Rice with Sofrito (onion,bell pepper, and garlic in lard or olive oil)"

Let me explain, Thai Fragrant Jasmine Rice is a type of rice that smells wonderful, it literaly smells like Jasmine flowers if you get a good quality. It has thin long grains, and is sticky but maintains texture it still has a "bite" to it.

Thai Black Glutinous Rice
, is used in Thai cuisine for desserts, and sometimes mixed with white glutinous rice to make a plain purple colored sticky rice dish. The grains of this rice are NATURALLY black, and stains anything it is cooked with purple and if you use to much it will become black.

My family along time ago had a Chinese friend who introduced us to the wonderful Jasmine Rice, my mother loved it and use to buy it all the time afterwards we would use it the way Cubans use regular white rice. When the rice prices doubled my mom went back to "Mahatma" rice (regular long-grain white), but my Filipino friend always ate this wonderful Jasmine Rice that was new crop branded as "Three Ladies" I loved it and convinced my mom to buy it and she fell in love with it again and after eating that, I don't think I'll eat any other type of rice.

Also the Thai Black Glutinous Rice my mother discovered it when she began working for a Chinese lady a couple years ago (she no longer works there) the lady always steamed Jasmine rice with a certain amount of Black Glutinous Rice, to make a "Purple Jasmine Rice"

My mother made some in the house, then one day my grandmother was like, "Parece Moros ese Arroz que curioso" (translates to: it looks like Moors and Christians which is like the national dish of Cuba white rice steamed in black bean broth with black beans) and she said, "Ay que meterle sofrito cubano pa'ver que pasa" (translates to: we gotta put cuban sofrito in it and see what happens)

So my grandmother steamed it mixed with a Cuban sofrito and a little cumin and salt, and we all fell in love with it. It is delicious, it tasted like "Moros" kinda, it was slightly sweet and nutty from the Black Glutinous Rice and fragrant with the Jasmine and in addition it had the familiar smell of a sofrito. Very good. I am glad we have a variety of Asian stores and other ethnic stores and cultures here in Southern California.

Ingredients:
-2 cups white jasmine rice (the best one for me is Three Ladies brand)
-1/2 cup black glutinous rice
-3 cups water
-1 onion finely minced
-1 green bell pepper finely minced
-6 cloves garlic mashed to a paste
-2-3 tablespoons extra-virgin olive oil
-2 1/2 teaspoons salt
-1 teaspoon ground cumin

Directions:
(1)Mix white jasmine rice with black glutinous rice, wash well once by swishing while streaming in water until rice pot is full to top then drain.
(2)Add 3 cups of water
(3)Make a sofrito by sauteeing onion and bell pepper in olive oil on medium high for about 5-6 minutes then adding garlic and sauteeing until fragrant.
(4)Stir sofrito into rice pot, add salt and cumin, stir well.
(5)Cover and turn on rice cooker and cook until it beeps and is ready then just fluff it. It makes pairs well with any Cuban dish.

P.S.

You can make this plain without sofrito, cumin, and salt and it will just be regular "Purple Jasmine Rice" which I love to.

I love Jasmine rice lots, it's the plain white rice we eat at the house, every now and then it gets the regular cuban style White Rice which is simply white rice steamed with olive oil and salt and it is heaven to my household.

Of course in no way can the Jasmine rice replace our beloved "Valencia" short-grain variety rices used in our "Arroz Con Pollo" or "Paella" and also "Arroz a la Chorrera"



5 comments:

FOODalogue: Meandering Meals and Travels said...

Nathan...nunca sale de la cocina! You are prolific in your posts and I enjoy them very much. The last...ese arroz prieto...was wonderful. I could just hear your mother and abuela chatting in the kitchen...and the rice looked very good too.

Núria said...

Que bueno lo de tu abuela!!! Me encantan tus historias :D.

Why does the rice become purple? It looks amazing! I have to try it your way... I bet the flavour is stunning!

Marilyn said...

Hola Nathan,
Thank you for El Premio.
Que casualidad! entre a poner un post de Arroz y veo tu Arroz Prieto.
Yo tambien uso Thai Jazmine Rice!!

Nathan said...

Foodalogue,
Thanks haha I guess I find myself in the kitchen most of the time, it's a huge stress reliever for me that's why I do it so often.

Nuria,
The rice becomes purple because the black rice is actually a really dark purple that looks black and when mixed with the white and with the water it sort of releases it's color into the water as a purple and then the white rice soaks in some of the color. I don't know the scientific explanation. It's probably like when you boil beets it has something that just makes the water you boil it in a really dark purple and it can stain your clothes.

Marilyn.
Glad to know other's enjoy Thai Jasmine rice and that I'm not the only one of Cuban descent who would use it, it really is in my opinion one of the best rices (though many Japanese will argue that they have the best rice in the world their "Japonica" varieties.

FOODalogue: Meandering Meals and Travels said...

Hi Nathan:
I just tagged you with an award.