Most people know how to cook rice and different countries or regions have slightly different ways of preparing it, I cook it Ecuadorian style because that is how I learned to do it and I think it tastes great this way. Nicolas sometimes cooks rice the way he learned in Japan: boil the rice in a lot of water (very similar to how pastas are cooked) until it is done, drain it and that’s it. The Ecuadorian way of cooking rice is a little bit different and more precise; the rice should be perfectly cooked, not too hard, not too soft, firm and grainy. Depending on where you live and the rice you buy you might need to sort through the rice to remove any bad ones or small rocks, and in that case you probably also want to wash and rinse it well, also if you live in altitude you’ll probably need to add more water and let it cook for a little bit longer, I currently live almost at sea level so I use the minimum amount of water, but when I lived in Loja (2100 m or almost 6900 ft) I would use about double the amount of water to rice.
A lot of Ecuadorian main dishes use arroz amarillo or yellow rice as a side dish, this is cooked the same way as below, just add ground achiote or annatto seed when cooking the onions. You can add paprika or saffron if you don’t have achiote available.
Ingredients:
2 cups of uncooked white rice, I like to use long grain rice (sorted and rinsed if needed)
2 tbs oil or butter
2 tbs minced or finely chopped white onions
2 ¼ cups water
Salt to taste (add the salt when you add the water and the water should taste like a lightly salted broth, for a lightly salted rice I add about 1/4 teaspoon of salt)
Optional – 1 garlic clove, minced
For arroz amarillo: ½ teaspoon of ground achiote or annatto
Preparation:
- Heat the oil or butter on medium temperature in medium sized saucepan.
- Add the minced onions and garlic (and achiote if making arroz amarillo or yellow rice), cook until the onions are translucent or soft, about 2 minutes.
- Add the rice and stir it in so that it is well coated by the oil, add the water and bring it to a boil.
- Let the water reduce until it barely covers the rice, cover with a lid, reduce the temperature to low, and cook for about 20-25 min.
Hello! I lived in Ecuador (Quito) for over a year, and I’m so happy to find a recipe for the type of rice they always served on the coast. I can’t wait to make this along with your encocado recipe (encocado is one of my favorite dishes ever).
Also, you wouldn’t happen to have a cazuela de mariscos recipe on this site, would you?
It’s on my pending list of recipes to add :)
Thank you for posting such delicious recipies. I love that you include pictures of what I should be doing. I have never cooked Ecuadorian food and my hubby, from Guyaquil loves it! Muchisimas Gracias!
A recipe about Ecuadorian rice, and no mention of the cocolon? Ha ha ha! I loved living in Ecuador, and I love this blog. Thank you!
thank you so much this really helped me make a surprise dinner :)
I came across your site a while back during a simple web search for Ecuadorian recipes. And it remains my main go-to site for resources.
I was born in California, while my mother is from Quito, Ecuador. Ecuadorian food was a common staple in my childhood years and I never learned how to cook it. Today I am married and living on the other side of the country and oftentimes finding myself so nostalgic. I occasionally call my mother for cooking tips, but decided to start looking for recipes online for easier access. I was overjoyed to discover old dishes that I haven’t seen in years and finally have a name for them!
I haven’t started cooking anything yet due to the morning sickness brought on by my pregnancy. But I am madly craving Ecuadorian rice as my mother made it. I can’t wait to get started on it soon!
Thank you for sharing such a wonderful site. Keep it up!
My boyfriend is from Florida but was raised in Ecuador. He loves my cooking, but since I’m from Texas the extent of my knowledge in the kitchen is limited to American, Mexican, and Tex-Mex. It’s a nice surprise to find a site that offers something that hits a bit closer to home for him. I’m sure he’ll be surprised to find out I’ve found new recipes. Thanks so much.
Rock on Laylita,
My wife and daughters are Ecuadorian and they are coming to live here in England with me shortly. I’ve searched and searched for similar rice varieties to those I used to buy in Quito’s Centro Historico (where I used to live). Using this recipe I’ve just used standard white long grain rice from the supermarket but managed to get that proper authentic taste back….. now just looking for chochos, peeled corn and ripe fruit. My wife will be very chuffed thanks!