This recipe makes Puerto Rican style rice. It isn't sticky and don't be afraid to let the bottom burn a little because the crunchy stuff on the bottom is good.

Ingredients

Instructions

1. For Puerto Rican rice, the ratio of water to rice is not as critical as it is with Chinese style rice because the rice will not be covered most of the time and you can monitor the water content yourself. You generally want to use 1:1 1/2 ratio of rice:water. So for 2 cups of rice, use about 3 cups of water.
2. Pour salt and olive oil in a pot.
3. Pour 2 cups of rice to the pot and heat in high until boiling.
4. Once boiling stir frequently until the top of the rice is almost visible past the water.
5. Cover and turn to low heat for twenty minutes.
6. If you want extra crunchy stuff at the bottom, leave the rice cooking longer. At low heat, it can sit there quite a while, but ten to twenty extra minutes should do. Take care to smell it often and remove at first hint of a burnt smell.
7. If rice is burnt, it can still be salvaged! Dice small onion and stir in to the rice. It will taste onion-y, but it will get rid of the smoke flavor. Besides, onions are GOOD!