|
When I was taught how to make puerto rican rice, I was told a couple things....
Rule number one is you are only allowed to "stir" your rice with one turn from the bottom when all the liquid has almost completely absorbed...
Two, you need a proper rice cooking pan hun. You can find them in the international section of your grocery store usually.
It will look stainless steel or brushed nickel with handles on either side to grasp, of course a lid...come in all different sizes to fit your lifestyle. I was trying to look for a picture online, but no luck. I will take a picture of mine later if you want.
Other than that, the only other "secrets" I can think to share, are I usually just dump a bowl full of rice with double that of water. So two bowls full. I always use a vegetable oil as well and a palm full of salt.
Take the lid off (not including the one stir) when you are ready to fluff and serve.
|