Puerto Rican White Rice
- Ready In:
- Stir rice and water into a medium pot with lid. Bring to a boil.
- Add salt and oil. Keep mixture at a gentle boil until rice is dry (it will not be tender). Use a mixing spoon to form a heap with the rice in the center of the pot.
- Cover and reduce heat to medium-low.
- Remove lid every 5 minutes to stir and sample rice. Rice will form a crust on the bottom of the pot if not stirred often.
- When rice is steamed to your liking, stir one last time to fluff; serve.
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If I could give 10 stars I would! This recipe takes the guess work out of it. A couple of times I let too much of the water evaporate and I added more water and the rice still came out perfect. My favorite part is not having any burnt rice. When I lived in Puerto Rico, the people i met were scraping to get by. They ate sensibly and cut coupons and when talking about budgeting, I would always hear, "El pega'o da pa uno."
The crust at the bottom is not a bad thing. In many Puerto Rican families, the crispy stuff stuck to the bottom of the pot is the most sought after part. It's called "pegao". It's a good thing ;) Also, resipsaloquitur is right in the method of preperation, and I would add that the oil must *always* be extra virgin olive oil (*never* heard of doing it with canola oil). Lastly, I always add a pinch of garlic powder. It's not white rice (in my family) without garlic powder and olive oil. Enjoy.