I love white rice but made a certain way. If you know me – you know I prefer it cooked in a Imusa pot.
Something about it is very special and delicious. Here is a recipe you can do I make many sort of rices they have the same method but the ingredients changes. Try it and let me know what you think.
- Rice (ANY BRAND) I prefer Carolina, long grain.
- Oil (Olive or Coconut) depending on dish.
- Depending on dish you may not always wash rice but for my Arroz Blanco, 1 cup of rice in water and soak. 2 minutes, then hand wash and drain.
- In my favorite midsize Imusa pot, I place about 1 tablespoon of oil and let it get warm (this is where if i wa adding other ingredients I would do so)
- Add Rice and mix so that all the grains are covered.
- Then I add 2 1/2 cups of water. Here is the trick for any amount of rice you add always add that amount times 2.5 cups of water.
- Then I add salt and taste. It must have a specific taste of salt. Not to much just enough. I do it by eye, however everyone has a different preference. I suggest you taste the water to confirm.
- I cover and let boil on high.
- In less than 5 minutes, I stir Rice and then place temperature at half the amount of heat and place lid on angle.
- Once I see little circle or bubbles in the middle, I do one last stir, cover and remove from heat. This sits for 10 minutes uncovered. WHen I remove lid the rice is even and perfect. I do an extra mix and recover to maintain warmth.
Ready to eat plain or with your favorite dish. Yummy.