- 9 years ago
- Wedding: March 2011
I just made some spanish rice for dinner and it turned out perfect. I think the two keys are to spend a lot of time toasting the rice over medium high heat….like until all the grains look white and not skimp on the oil while you are toasting. Then cook the rice in a wide pan – like a saute pan with a lid rather than a deep pot. I added the liquid, let it come to a roiling boil and then immediately knock the heat back as low as it will go and put a lid on it. I set the timer for 20 minutes, came back to stir it a few times, and then let it steam for 10 more minutes off the heat with the lid on. Perfect fluffy rice! The hard part is being patient enough to toast the rice long enough, but that is what my Mexican friends always warn me about! I’m usually too impatient.