How do you cook Puerto Rican rice?

Answer 1

There are many different ways to cook Puerto Rican rice. You have several ways of cooking rice. For example the main plate is white rice.My grandmother used to cook it this way: First you need to "set-up" the basic "oil" and "salt" ingredient. You need either a cast aluminum boiling pan or "caldero" or "olla". You can search for this online. Slice a few 1/4 sized pieces of salt pork or fat back and fry it. This will set the foundation for the desired taste. Then you place small to medium grain rice (2 cups) and 2 1/2 cups of water. Stir it initially to mix the oil and salt. Leave uncovered and bring this combination to a boil and do no stir again until the water has disappeared. It may be 20 minutes. Stir with a BBQ fork (leave the rice at the bottom of the "caldero" in tact for the famous "crunchy" pegaito. When I say stir, what I mean is a side to in motion, moving the bottom of the rice upward. Go around the "caldero" and cover for 10-15 minutes or until rice is soft. My grandmother used to leave the pieces of fat back or salt pork in, which I didn't care for. I liked it when she took the fried fat back out and after they cooled I would crunch one in my mouth, kind of like eating chicharron or "fried pork skin". You can even substitute the fat back for regular vegetable or canola oil 2-3 teaspoons and add 1 or 2 teaspoons of salt (to taste). Some people add ham pieces and you are done. In the more conscious world and nowadays, for the time it takes to "prepare" this, I have a rice cooker and I just eat plain white rice (medium grain); no salt, no oil and in 15 minutes I am done. I compensate the lack of taste in the rice for some good 'ole fashion Puerto Rican beans to put over my rice.

This is how you make a fantastic white rice!

Ingredients:

Canola Oil

Salt

White rice Short grain preferably Goya

Water

1st you put the stove on medium

2nd pour a generous amount of canola oil in your rice pot. (cover the bottom)

3rd wait till the oil is really bubbling then sprinkle a few grains of rice in.

4th when the grains are dancing like crazy pour your rice in. (3 cups for five people)

5th mix the rice and oil with a FORK until its all mixed then pour 3 cups of water and one and one half table spoon of salt and mix again with FORK.

6th Leave it until all the rice has soaked the water.

7th Mix the rice with the fork. . . or more like move it, put your stove on low close the pot and leave the rice for 20 mins.

8th open and move the rice with FORK.

9th Leave the rice for 10 mins.

10th uncap the rice and serve!

With these simple 10 steps you will have the best white rice ever!

Answer 2

All rice can be made where it is dry and fluffy by following these directions. Three parts water or liquid to one part rice. Once it begins to boil lower the heat and put a lid on the pot. This means you must use a pot that is deep enough that the rice won't boil over. Lower the heat just to the point where it is boiling, but not boiling over. Keep the lid on it! The steam is what cooks it. I once heard that if you listen you can tell when rice is ready. When you no longer hear the water boiling. Turn off the heat and wait five minutes. If it is still too soupy, turn the heat back on and put on the lid for a few more minutes. You can tell when it is just right because the individual rice grains will split and look fluffy. All rice can be made where it is dry and fluffy by following these directions. Three parts water or liquid to one part rice. Once it begins to boil lower the heat and put a lid on the pot. This means you must use a pot that is deep enough that the rice won't boil over. Lower the heat just to the point where it is boiling, but not boiling over. Keep the lid on it! The steam is what cooks it. I once heard that if you listen you can tell when rice is ready. When you no longer hear the water boiling. Turn off the heat and wait five minutes. If it is still too soupy, turn the heat back on and put on the lid for a few more minutes. You can tell when it is just right because the individual rice grains will split and look fluffy.