This is a basic recipe for Puerto Rican steamed rice. This dish goes well with carne guisada (meat in gravy), habichuelas guisada (stewed beans) and anything else you fancy.
Can be found in Chinese/Oriental speciality stores.
The best rice I've ever made! Even though this is a very basic recipe, it is fantastic. I saled the recipe for 4. I used a very heavy, teflon coated saucepan and did not have any sticking. I did substitute a 14 oz can chicken broth and omitted the salt. If the lid of your pan doesn't seal tightly, wrap it in foil.. you have to keep the steam in as much as possible to get a nice fluffy rice. I also removed it from the heat for the last 5 minutes and let it sit. Do NOT peek! Remove the lid after 5 minutes off the heat and you'll have perfect rice with little to no scorched grains. Thanks for the great recipe! - 14 Dec 2006 (Review from Allrecipes US | Canada)
I've made this quite a few times now with favorable reviews. I do the following changes. I use chicken broth or boullion cubes instead of regular water and after simmering for 25 minutes, stir from the bottom to "fluff", cover, and let steam an additional 10 to 15 minutes. The rice will separate better and it won't be as sticky and moist. - 26 Sep 2007 (Review from Allrecipes US | Canada)
This rice had a really nice texture to it. I did add a couple of cloves of garlic (minced) to the hot oil and cooked until brown prior to adding the water and salt. Gave it a nice, yet mild garlicky flavor. I used Jasmine rice because it's what I had in my pantry and it turned out fine. - 22 Jul 2003 (Review from Allrecipes US | Canada)