There is too much water on this recipe. For 3 cups of rice. I would use 4.5 cups of water. To make the crispy rice or "pegao" do the following, at the point were you stir to mix the rice and water etc, cook on medium without covering and without stirring until almost all the water is absorbed, then "turn" the rice so the rice on the bottom is on top and the top is on the bottom, be careful not to scrape the bottom layer of rice. Cover with a tight fitting lid on low for about 20-30 minutes or until tender. Also you need to use a "caldero", if you use a non-stick pan, you won't get it
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