Caviar rice recipe
Hello friends and fellow foodies!
Today I share a recipe from my childhood.
My dad loves caviar and he used to bring some when he was away on his trips. Mom, always the creative cook, had a vision of a rice and caviar, something not so odd considering Dominicans view almost everything in terms of rice. Well, she did and it turned out amazing.
One of the funniest (and weirdest) memories from my childhood is that of “green rice”. Almost makes you think of Dr. Seuss! Well, it’s all due to caviar. Once Caviar punches the rice it gives him its color while losing some of its intensity, so it ends up as a green rice.
If you make it with red caviar you’ll end up with pink rice, which is also pretty cool.
Caviar is a strong flavor and rice does to it what crackers usually do. It makes for a milder bite. A great caviar introductory dish.
It’s a dish that allows you to capture and understand the flavor of Caviar without being overwhelmed.
Caviar rice
Ingredients for Caviar rice
- 4 cups rice.
- 4 cups water.
- 1 tablespoon garlic paste
- 1 Caviar can (3.5 oz.) or equivalent
- 1 tablespoon sliced olives.
- 1 large red onion
- 1 sweet cubanela green pepper (feel free to use Bell Peppers if you can’t find Cubanelas)
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell Pepper
- Culantro leaves (1)
- Coriander (1 bush, chopped)
- 1 teaspoon Saffron
- Salt
Directions for Caviar rice
Stir fry all ingredients except the caviar.
Once caramelized, add the water.
Caviar rice
Once it starts boiling stir continuously until it dries, add the Caviar, mix well, lower the fire to the minimum and cover.
Allow to cook for half an hour.
It’s a fine recipe that will impress!
A big hug from the warm Caribbean
Arturo
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Arturo Féliz-Camilo
Z Yamiris "Sous chef"
