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!
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.
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.
THIS IS A SIMPLY GOOD RICE I DON'T CARE FOR CAL ROSE RICE SO I USED LONG GRAIN W/THIS RECIPE AND IT TURNED OUT PERFECT. GOOD WITH ROAST CHICKEN.
I have been a member of this site for over 3 years and this is the first recipe I felt was "must rate"!! I know it is a simple one however it is great! I made Orange Chicken and wanted a sticky steamed rice - this is perfect!
Hey great recipe because i was looking for a great puffy rice recipe. I cooked some onion in the oil i used olie oil and brown rice (to be more healthy). I was worried it would not come out well but it did. Next time i will add some chicken bouillon cubes to the water for more flavor.
This was was great I wouldn't change a thing. I paired my rice with with fivebrigs' habichuelas (puerto rican style beans). Together the rice and the beans reminded me of the meals we ate while on our trip in PR many years ago.
GOOD RICE I USED LONG GRAIN BECAUSE I DIDN'T HAVE CALROSE ON HAND AND IT CAME OUT PERFECT.
Very very good. I was a little worried about the amount of salt required but it was perfect! Just a word of caution... When stirring/mixing during steaming or when ready to serve don't scrape from the bottom layer of the pot or you'll mix and serve yourself hard crispy rice. I happen to like the "crusted" bottom layer but not everyone does.
It's okay. The bottom turned out crispy. I took the lid off for a few seconds while steaming to check the rice. Mught have been a bad move. I'll try again some time.
