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Originally Posted by Yujike
Jane and geminilaidback, I agree this is a good post to unwind after fighting demons.
There are two ways of making rice and apparently this is influenced by the region of the island that you come from. I'm from the eastern part of the island and my mother "cooked" the rice and the last thing added was the water, which made the concoction emit a sizzling sound. Were I live in Connecticut the people from the wastern part of the island put everything together, including the water, and then let it boil down. I prefer the first method because this way you can soften the onion and garlic with the olive oil, add flavors or even meat and then deglaze with either water or one of those chicken or beef stock and the end result is a very flavorful mix of ingredients. Since my two grandsons  are rice and bean devotees I find myself making all rice and meat and vegetable combinations and it is possible because rice lends itself to so many varities of dishes and preparations. One thing I hate is "arroz amogollao", which usually results from not letting most of the water evaporate during the first stage of cooking the rice before you stir, cover and lower the heat. Also this is compounded by the use of vegetables or meat because they also release water and contribute to this "amogollamiento".
Do you guys like seafood?
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That is a very interesting view. Thanks for sharing. I see why rice might be fried in oil first. To make PEGAO right? I'm referring to white rice. Red rice as we call the other one should be like you said simmered with the sauce and seasoning before adding the rice. Or simmered with the meat before adding the rice, especially pork meat so you won't overcook the rice.
I'm one of those who like amogollao rice. I don't really care for rice that doesn't stick. Scooping up rice that is constanly falling off your fork is a pain.
That's one good reason the asians like theirs this way too. My mom makes a good pot of white rice with a little oil and garlic, with an Olive Oil salad of Pulpo and Shrimp!