Arroz Meloso Recipe
Make Arroz Meloso Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and Liquid
Aromatics & Sofrito
Proteins & Vegetables (optional variations)
Finishing & Seasoning
Method
Rice and Liquid
- 1
Warm the stock
Place the 5 cups of stock in a saucepan and keep it at a gentle simmer over low heat. Hot stock helps the rice cook evenly and release starch for a meloso (creamy) texture.
- 2
Measure rice
Rinse the rice briefly under cold water and drain. This removes excess surface starch but do not overwash; you want some starch to remain for creaminess.
Aromatics & Sofrito
- 3
- 4
Add garlic and pepper
Add the minced garlic and diced red bell pepper to the pan. Sauté 1–2 minutes until fragrant, taking care not to brown the garlic.
- 5
Add tomato and paprika
Stir in the grated tomato (or crushed tomato) and 1 tsp smoked paprika. Cook the sofrito until the tomato reduces and the mixture thickens slightly, about 6–8 minutes. Season lightly with 1/2 tsp of the salt.
Cooking the Rice
- 6
Toast rice and deglaze
Add the rinsed rice to the sofrito and stir for 1–2 minutes so the grains are well coated and slightly toasted. Pour in the 1/2 cup white wine and let it bubble and evaporate for about 1–2 minutes while stirring.
- 7
Add stock gradually
Begin adding the hot stock ladle by ladle: pour in about 1 cup and stir once to distribute. Maintain a steady simmer; do not boil aggressively. After the first cup is absorbed and surface is gently simmering, add another 1 cup. Continue this process, adding stock as the rice absorbs it. Total cooking time will be about 18–22 minutes depending on rice; the goal is a meloso texture — rice tender but swimming in a thick, creamy liquid (not dry).
- 8
Season during cooking
Taste a few grains around 12–14 minutes and adjust seasoning: add the remaining 1 tsp salt (or to taste) and 1/2 tsp black pepper gradually. If using seafood or salted stock, be cautious with salt. Stir gently a few times during cooking to encourage starch release but avoid over-stirring which will break grains.
Proteins & Vegetables (optional additions)
- 9
Add squid
If using squid, add the sliced squid about 8–10 minutes into the rice cooking (when there is still some liquid left). Squid cooks quickly and will become tender if not overcooked.
- 10
Add peas & shrimp
Add peas in the last 5 minutes of cooking to heat through. Add peeled shrimp in the last 3–4 minutes; they will turn opaque and cook quickly. Gently nestle them into the rice so they finish cooking in the simmering liquid.
Finishing & Serving
- 11
Finish with butter and herbs
When the rice is al dente and the mixture has a creamy, loose consistency (not a dry risotto, but moist and slightly soupy — meloso), remove the pan from the heat. Stir in 2 tbs unsalted butter and chopped parsley to enrich and gloss the dish. Adjust seasoning if needed.
- 12
