Puerto Rican Steamed Rice

It was perfect

Very Tasty. Exactly what I was looking for

I decided to give this recipe a try since the way I’ve been preparing rice prior has not yielded consistent results. As other reviewers suggested, I substituted chicken broth for water. I also used long-grain rice, a pinch of sea salt and cooked it in a multi-cooker/steamer. I opted to reduce the heat right after adding the rice and gently turned/stirred the rice once the liquid had just about cooked out. About 10 minutes afterwards, I gently turned/stirred the rice again and turned off the heat, then allowed it to sit covered for 5 minutes. It comes out perfect every time.

The only recipe I use to make perfect PR white rice every time without a rice cooker. Thank you. Been using this recipe as my guide consistently for over 3 years now!!

Holy moly, this is my holy grail rice recipe! I know, it seems silly to have sought out a recipe for white rice, but I grew up with rice made in an electric rice cooker. My father is Puerto Rican, so we ate a lot of rice and beans growing up. My mother was from Germany, and rice wasn’t a routine part of their diet. My Puerto Rican grandmother taught her how to make all the dishes, and suggested a rice cooker to make it easier. I always found the rice cooker rice to be too firm and separate (my mom used a 1 to 1 ratio). When I moved out I tried making stovetop rice with bad results. I got a small rice cooker and ended up with ok rice (I used a 1 to 1.25 ratio). Still not what I was looking for. My friend’s mother is from PR, and her white rice was so good I’d eat a bowl of it plain! I asked what her secret ingredient was, my friend said it was probably salt. I almost never served rice because the perfect pot eluded me. Until this recipe. It is so blissfully simple, yet makes a perfect pot of fluffy white rice! I use regular long grain rice, follow the directions as written, then cover and set the timer for 23 minutes (my own magic number). Once the timer goes off, I take it off the heat and let it sit covered for another 5 minutes, lift the lid off, and there is a pot filled with the happiest, fluffiest rice I’ve ever seen. Every time I’ve made it using this recipe. I swear by it and even texted the link to my therapist, who is also half PR and said rice eludes her.

THANK YOU! I finally learned how to make white rice the way Perto Ricans make it!!!!! I love the way they make their white rice that I could eat it every day. I have asked so many of my PR friends how they made their white rice and not one of their recipes have made the rice taste authentic! I make rice almost everyday cause my daughters and I love it but I never could figure out how to get it to taste and have that delicious texture. Now don’t get me wrong….I am an expert at making rice but thank you for over 20 years, you taught me the secret!!!!!!

Great recipe overall. However, my mom would say, “está soso”(it’s bland). Just add a little more salt and you should satisfy any Puerto Rican mom or cook!

All good. Get the crispy bottom (pegao) that comes off with a spoon. My daughter loves it. We used to fight for it growing up.

honestly, love this. making this reminds me of exactly how my mom makes it, as she can’t tell me the exact measurements due to her cooking for so many years she automatically knows. lol but thank you, this is on point!

Top notch. Following the directions, I got great results. The rice consistency is very different than what you get when you use a rice cooker. The grains were drier and a bit chewy giving it a great texture. The rice tasted a wee bit salty. One draw back is cleaning the pan. Despite the oil, there was a layer of rice stuck to the bottom. This is a keeper.

Simple to make and compliments any dish! I make this rice all the time. I have shared this recipe many times with friends and family. Thanks for sharing!

Great recipe! I make this rice every time with beans and it comes out perfect each time. I do add a little garlic powder to the boiling water at first for just a tiny hint of garlic. Will make again and again!

Very good! No changes except I made it in a rice cooker. TY

Perfect, fluffy rice! Keep the steam in and seal it up! Thank you for the recipe!!

Thanks

I made it exactly as the recipe is written and it was good. Better than the directions that came with the rice. I’ll make it again that’s for sure.

Love the way this turns out. It’s exactly how my mom taught me, but I always forget and refer back to this recipe.

The trick is “salt to taste ” also in spanishe/puerto rican cooking white rice is the base of many other dishes that usually create a sauce for the rice … The crispy Pegao is the best part mmm love the rice thanks !!

I love this recipe! Very simple, easy, and quick. Versatile too! When I made it, the rice came out beautifully. I replaced the water with chicken stock, and didn’t add salt, it was really good. Definitely recommend this recipe.

Very easy to follow. Rice was tender with great flavor.

This tasted just like plain rice. I couldn’t tell the difference from making it any other way. That being said, it was good but once again, just like any other plain rice to us.