There’s one aroma that you will smell every time you walk into a Peruvian household midday: rice cooking. This may sound strange, since rice doesn’t have a particularly strong aroma. What gives Peruvian rice its characteristic and irresistible smell, that permeates the whole house when it’s on the stove cooking, is the large amount of garlic used.
Peruvians eat rice with almost every meal. A direct effect of Chinese influence on our gastronomy, all kinds of rice recipes abound. It’s not surprising that everyone is so enamored with this simple food, as it perfectly absorbs any sauce that surrounds it. Rice can be served plain, or you can make a fancier version using giant kernel corns, peas and carrots (or any combination of these three ingredients).
There’s something very special about eating Peruvian arroz con choclo, which is always made with white rice. It’s less of an everyday thing for me, and more of a treat that takes me back to my country. If you want to learn how to make different kinds of rice, try this one!
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