Fluffy White Rice

Growing up in a Puerto Rican family, we ate rice at least twice a week, but some families eat it everyday.  From time to time my hubby will ask me to make him some rice.  Must of the times is white rice and a side of beans.  Then, we'll grill some kind of protein..and that's dinner.   My husband is not picky.

I like my rice to be fluffy and not mushy. Adding the right amount of water and not stirring it too much will give you nice fluffy rice.  When the rice is done right, you can just eat it all by itself. 

I use a caldero (cast aluminum pot)  to make the rice.  That's how it's made in Puerto Rico.  But you can use a sauce pot...but nothing stainless steel as the rice might get stuck to the bottom and burn.

Ingredients:
 

3 cups of water

3 cups of rice, washed and rinsed

3 tbsp of oil

1 tsp of salt

In the pot add the water on medium heat.  When the water starts boiling add the oil, salt and rice.  Stir to prevent sticking.  When the water evaporates into the rice, lower the heat to simmer. Pile the rice in the middle, cover the pot and cook for 30-40 minutes. Stir the rice after 15 minutes, keep covered until ready.  Serve with beans and your favorite protein.