Venezuelan Rice

Ok, so here i am...

I'm a sociologist from Caracas, Venezuela. I'm 23 years old and I'm crazy about food, recipes, baking, cooking.. and Eating!

I bet you all have heard this story before: A girl that went to college, studied for several years, and all she wanted to do (yes, you know what I am going to say) was Cook!, then she quits college, start studying in a cooking school, graduates and then have a restaurant. Yup.. that's me! Except that i didn't quit college, i didn't go to cooking school, and i don't own a restaurant... Sad, but true.

So, you may be wondering what did i study (Yeah, right!) I'm a Sociologist, that means that I actually understand things, (at least that's what people said when my buddies and I graduated last june). Anyway, I'm Young and i love to cook, and my boyfriend actually loves the things i make and actually encouraged me to write this. Why am i writing this in a foreign language?.. I have no Idea! I just think that this is a great way to practice my english, plus every blog i love are written in this language (Yup).

So, lets start with the cooking part!

Today I made some Venezuelan Rice (Im so sorry! i'll have to add pictures next time, 'cause today i don't have them), Porkshops in Orange Sauce and they were Delicious! I bet Venezuela is not a common word in kitchens all over the world, but i bet i can teach you people that there's a thing or two about my country food, so... let's start!

Venezuelan Rice:

Half Onion, chopped in any way you like (I love it in Juliene, but Dices work too)

Chopped Garlic (i love to use two or three thooths)

Chopped Paprika

One Butter teaspoon

Salt (I use one pinch)

One Rice cup (I highly recommend to use a 99% pure rice)

Two Water cups.

In a Rice pot, melt the butter, at high temperature, add the onion, garlic and paprika. Cook until the Onions get Transparent, then add the rice, stir for about two minutes, until the rice get whiter. Add the water and the Salt. Keep an eye on the rice until it boils, then lower the fire/temperature and wait until the water gets reduced, but not completely, then Cover the pot, and check it again every 5 minutes, when there's no more water in the bottom, Your rice is Ready!

Ok... Next entry will be about porkshops or something yummi to go with the rice!

See you next time!