A culinary preparation featuring long-grain rice as the primary component, this staple dish of Dominican cuisine involves a specific cooking method. The process typically encompasses washing the rice to remove excess starch, followed by sauting it briefly in oil with aromatics such as garlic and onion. Water is then added, and the mixture is brought to a boil before being simmered until the liquid is absorbed and the rice is tender. The result is fluffy, separate grains characterized by a subtly savory flavor profile.
This dish is integral to Dominican meals and cultural identity. It serves as a foundational element in many lunches and dinners, frequently paired with stews, beans, and meats. Its simplicity and versatility make it an indispensable component of the Dominican culinary landscape, providing a source of sustenance and a canvas for showcasing diverse flavors.