This recipe makes Puerto Rican style rice. It isn’t sticky and don’t be afraid to let the bottom burn a little because the crunchy stuff on the bottom is good.

Ingredients:

• 2 cup rice
• 2 teaspoons of sea salt
• 3 table spoons olive oil (or more 😉

Instructions:

• For Puerto Rican rice, the ratio of water to rice is not as critical as it is with Chinese style rice because the rice will not be covered most of the time and you can monitor the water content yourself. You generally want to use 1:1 1/2 ratio of rice:water. So for 2 cups of rice, use about 3 cups of water.
• Pour salt and olive oil in a pot.
• Heat water on high until it is boiling.
• Pour 2 cups of rice to the pot and stir frequently.
• Once the water level is below the rice itself, cover it, turn down the heat to between medium and warm and let cook for about 25 minutes.
• If you want extra crunchy stuff at the bottom, when covering the rice, drop heat down to medium for about 10 minutes, then reduce to low for another 10 minutes.  Take care to smell it often and remove at first hint of a burnt smell.
• If rice is burnt, it can still be salvaged! Dice small onion and stir in to the rice. It will taste onion-y, but it will get rid of the smoke flavor. Besides, onions are GOOD!

Posted by: jack