This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.

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Nutrition Facts

160.1 calories; 2.4 g protein; 28.7 g carbohydrates; 0 mg cholesterol; 290.7 mg sodium. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2006
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! Read More
(40)

Most helpful critical review

Rating: 3 stars
08/10/2008
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. Read More
(1)
72 Ratings
  • 5 star values: 54
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/14/2006
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! Read More
(40)
Rating: 4 stars
09/26/2007
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. Read More
(35)
Rating: 4 stars
07/23/2003
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. Read More
(28)
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Rating: 5 stars
11/03/2003
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. Read More
(13)
Rating: 5 stars
10/23/2005
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! Read More
(11)
Rating: 5 stars
03/14/2005
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. Read More
(10)
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Rating: 5 stars
12/08/2005
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. Read More
(9)
Rating: 5 stars
06/04/2004
GOOD RICE I USED LONG GRAIN BECAUSE I DIDN'T HAVE CALROSE ON HAND AND IT CAME OUT PERFECT. Read More
(7)
Rating: 5 stars
07/25/2006
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. Read More
(7)
Rating: 3 stars
08/10/2008
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. Read More
(1)