rice (you choose amount of cups)
water - follow diagram posted below
salt - to taste
garlic - to taste
oil - approximately 1 tsp. per 1 c. of rice
optional ingredients - achiote, chopped raw vegetables, or any seasoning you would like to try
Rinse uncooked rice in a fine mesh colander. Rinsing removes the outer layer of starch from the rice and helps it to be less sticky after it's cooked.
Pour rinsed rice into a large kettle (the exact size of the kettle doesn't matter as long as it is big enough for the rice to expand 5x and to keep water from boiling over).
Add water until it covers the rice up to about the length of the first segment on your pointer finger (Scroll down for diagram).
Stir in desired amounts of salt, garlic and oil, you can experiment with adding other ingredients like achiote seasoning, chopped raw vegetables like carrots, celery, onion or canned pigeon peas.
Cover kettle with a well fitted lid (a glass lid is helpful but not necessary).
Bring the rice to a boil over high heat.
Slightly lower the heat at times so that the water doesn't boil over.
When the water is absorbed at the surface of the rice, turn down the heat to the lowest setting. Cook for 10 minutes more. No need to stir.
(Carefully watch the rice at this step so that the bottom doesn't scorch.)
After turning off the heat, the rice will continue to absorb any remaining liquid if you leave the lid on. The rice should remain hot and ready to serve for at least 15-20 minutes.
Leave a comment below. Tell us how your rice turned out!