Chilean Arabic Rice — Homemade Arroz Árabe with Noodles and Raisins

Versión en Español

Chilean arroz árabe is fluffy long-grain rice cooked with angel hair noodles toasted in oil, raisins, garlic powder, and salt, simmered covered over very low heat, and finished with butter for a slightly sweet and savory side dish. It takes 10 minutes of preparation plus 20 minutes of cooking and serves 4 people.

It is a simple, economical, and original side for beef or chicken, especially pot roasts.

How to Make Chilean Arabic Rice?

Ideally use basmati rice, which together with toasted angel hair noodles makes a loose, fragrant side. The noodles are browned, the rice and raisins are sautéed, and everything cooks gently in boiling water.

Nutritional Information

Each serving of Arabic rice contains approximately 350 kcal, 5 g of protein, 7 g of fat (4 g of saturated fat), 65 g of carbohydrates, 5 g of sugars, 0 mg of cholesterol, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Arroz Árabe Recipe

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4 people

Ingredients

• 2 cups of long-grain or basmati rice
• 4 cups of boiling water
• 1/2 cup of angel hair noodles, broken
• 1/4 cup of raisins
• 1 tablespoon of garlic powder
• 1 tablespoon of butter
• Vegetable oil
• Fine salt

Instructions

1. In a medium pot, heat a tablespoon of oil and toast the angel hair noodles, stirring constantly, until golden, taking care not to burn them. Add the raisins, rice, garlic powder, and salt to taste, and sauté for 2 minutes.

2. Add the boiling water, stir, and cook over medium-high heat for a couple of minutes until it boils again. Lower the heat to minimum and cook covered, ideally on a metal heat diffuser, for 10 to 15 minutes.

3. Check that the water has been absorbed and the rice is cooked. Turn off the heat, add the butter, and stir gently. Serve right away, on its own or with main dishes.

Additional Tips

Add warm spices

A pinch of ground cinnamon or cloves when sautéing the rice and noodles brings out the sweet and savory contrast.

Toast the noodles well

Browning the noodles gives the rice a nutty, toasted flavor.

Do not lift the lid

Keep the pot covered over minimum heat so the rice stays loose and fluffy.

Frequently Asked Questions (FAQs)

1. Why use basmati rice?

Basmati is a long-grain rice with a high amylose content, which keeps the grains separate and fluffy.

2. Why toast the noodles?

Browning the dry noodles in hot oil creates nutty, toasted aromas through the Maillard reaction.

3. How do I get perfectly fluffy rice?

Sauté the rice with the noodles so the fat coats each grain, then cook it covered over minimum heat without stirring.

4. What meats go with it?

Juicy pot roasts such as pollo ganso or plateada, whose salty juices contrast with the sweetness of the rice.

What Is Arroz Árabe?

Arroz árabe is the Chilean name for rice cooked with toasted noodles and raisins, a sweet and savory side inspired by Middle Eastern rice dishes brought by Arab immigrants.

Arab Influence in Chile

Chile has one of the largest communities of Palestinian and Levantine descent outside the Middle East, and their dishes have become part of everyday Chilean cooking.

Did You Know?

Angel hair noodles take their name from the Italian capelli d’angelo, a very thin pasta also known as vermicelli.

Recommended

• Chilean Arroz Primavera
• Chilean Pollo Ganso Pot Roast
• Chilean Roasted Plateada
• Chilean Rice with Fried Egg