Arroz Blanco?

[Xiac]

I've tried just about every type of rice known to man and i must say that they rice i used to eat at My mamita's house in Adjuntas(Hola Tia Rosa!) was the best but its basic Boricua white rice.
Im currently residing in UT and the only latins here are Mexicans. Nice people but they cant show me how to make the rice the way i want it.
I have been trying to make it for 8 months now but i cant get it right. What gives it the slightly crispy texture. Mine keeps on coming out a little soggy more like asian steamed rice.

[emc2]

Try using a little more oil and don't stir the rice from the bottom of the pot. you should be able to get it in a couple of tries. Let me know when you get it the way you like it. I'm updating my site.(look and adding more recipes, faster loading) Should be up loaded this month.

EMC2
http://www.prcooking.8m.com
prcooking@yahoo.com

[rreyes1]

Hi Xiac

Sounds like Tia Rosa is using one of those well seasoned cast aluminum "Calderitos".. That's what gets the rice kinda crispy (el pegao).. Try making your rice in one of those nice seasoned pots.. and like EMC says.. only stir once while it's cooking..

Bobby
http://comerio.homestead.com

[Xiac]

Seguro que si. SHe used the calderito and she also used fresher ingredients than i can find here but im still hoping to be able to come at least close to her rice. Does altitude have anything to do with it. YEah anyway i have to get myself the pot, unfortunetly college budget leaves little room for special pots.
Anyway thanks for the links i will defenatly have to try my hand at some of those resetas.
Pegao es lo mejor que hay. De veras

[BUBY]

first, if you use one cup of rice,you add two cups of water,salt to taste and oil. you add the water,oil,salt,bring it to a rooling boil,add your rice,stir once,then let the water evaporate,watching the pot .as soon as it evaporates,cover the pot and lower the heat. stir after five minutes and you should have (pegao) at the bottom. enjoy,from LA GUITARRA BOHEMIA REST. NEW JERSEY..

[yessyli]

Arroz Blanco Durito (NOt Soggy)

First you must use MEDIUM GRAIN (GRANO MEDIANO)

Very Simple (Muy Facil)

1 cup of medium grain rice
1 cup of water
1 teaspoon of salt ( a tu gusto)
1 tablespoon of olive oil

Tienes que usar una cacerola buena de hacer arroz (Yo uso marca IMUSA)

En la cacerola heche el aceite, luego el agua. Espere que hierva el agua. Heche el arroz. Muevelo y heche sal. Tapalo y baja el fuego bajitito. En 15 minutos o 20 minutos esta tu arroz. Yummy! I hate soggy rice myself! Please let me know how it comes out! One Serving.