spanish (mexican) rice

[Anonymous No.13045400]

my parents cook mexican rice in a shallow pan, how do you cook it

they say not to fuck with it, or take the lid off until it is ready,
-how do i know when its ready-
>when the bottom starts to burn
-how do i check the bottom without taking the lid off and fucking with it?

my rice is always soggy, i want crispy rice
-haf my parents rice is burnt at the bottom-
should i sacrifice the bottom burnt rice for nice crispy rice on top?
>rice is cheap

[Anonymous No.13045429]

To be honest, I just use Vigo. Boil the water, put two tbsp butter, stir the rice for a minute, stir in frozen peas and carrots, cover and simmer on low for 23 minutes.

[Anonymous No.13045477]

Use less water or higher heat. Try not to fuck with it, but until you get the timing down just move it a little in one spot to see how it's cooking.

You can fry your rice in oil too before cooking.

[Anonymous No.13045506]

Follow these steps to make crispy Al dente rice:
1st. Wash the rice in running water until the water becomes clear, you should do this to remove the excess starch. Leave the rice In a coriander to drip the excess water.
2nd. Give a quick fry in some onion and garlic and then fry also quickly the washed rice. Do not brown the rice.
3rd. Use the same proportion of rice to water, this means that the ratio is 1:1. The water should be boiling or almost boiling, cold water contributes to soggy rice
4th. Close the lid and let it boil on low heat, check each 5 minutes and when you can no longer see the water take the lid off and check the bottom of the pan with a fork, if there is any remaining water continue to cook with the lid off until the excess water evaporated.

[Anonymous No.13045564]

I heard the secret is this shit

[Anonymous No.13045571]

>>13045400
toast it in the pot before nigga. Then throw in some water that is already boiled, along with the stock and other ingredients.
I'm Anglo but this is how I make Spanish rice.

[op No.13045591]

>>13045429
>and simmer on low for 23 minutes.
doesnt 'low' vary widely from stove top to stove top? 23minutes is a pretty precise number for such an inaccurate cooking device.
also doesnt the depth of the rice in the pan play an important role?

[op No.13045597]

>>13045506
>Follow these steps to make crispy Al dente rice:
>1st. Wash the rice in running water until the water becomes clear, you should do this to remove the excess starch. Leave the rice In a coriander to drip the excess water.
>2nd. Give a quick fry in some onion and garlic and then fry also quickly the washed rice. Do not brown the rice.
>3rd. Use the same proportion of rice to water, this means that the ratio is 1:1. The water should be boiling or almost boiling, cold water contributes to soggy rice
>4th. Close the lid and let it boil on low heat, check each 5 minutes and when you can no longer see the water take the lid off and check the bottom of the pan with a fork, if there is any remaining water continue to cook with the lid off until the excess water evaporated.
I PRESS THUMB UP ICON SO YOU CAN HAVE A +1

[Anonymous No.13045611]

>roma tomatoes
>garlic
>onlion
>black pepper
>blend
>add to browned rice on pan
>slowly cook
That's good mexican rice

[Anonymous No.13045613]

>>13045611
I forgot to add
>chicken bullion

[Anonymous No.13045642]

>>13045611
forgot to add
heat times, cooking devices, order of ingrediants and all sorts of shit, you fucking buttmongler

[Anonymous No.13045653]

>>13045642
Just eyeball it fucker no biggie

[Anonymous No.13046149]

>>13045400
Another secret is to let it sit under a heatlamp or warming plate for a couple hours. Make sure to have a loose fitting lid so it doesn't steam itself, or dry out completely. It makes a huge difference if you want that tender rice, with a crispy exterior like you would get in restaurants. We also used to deep fry our rice before cooking it when I worked in a super-busy mexican place.

[Anonymous No.13047907]

>>13046149

That sounds like a great idea. I'll have to try that.

[Anonymous No.13047909]

when do i add the salt?
in the oil i use to fry the rice?
when i add tomato paste and water?
at the end, when i stir and fluff?
should i stir and fluff? i dont think ma and pa do that

[Anonymous No.13048419]

16large tortillas, $5 at sprouts , 12min round trip on bicycle
16 large tortillas $2.50 at trader joes, 24minute round trip

arrggghhhhhhaaaaaaaa

[Anonymous No.13048471]

>>13045564
That's good shit

[Anonymous No.13048753]

>>13047907
We also used to fry the rice in the deep fryer rather than a saucepan. I don't know if it helps, but it sure as hell makes everything faster and more consistent so you don't end up with burnt/undercooked grains. Just a mesh straine r to dunk the rice in oil and wiggle it around for a bit.