Reviewed: Aug. 10, 2008

It's okay. The bottom turned out crispy. I took the lid off for a few seconds while steaming to check the rice. Mught have been a bad move. I'll try again some time.

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kingsol321


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Reviewed: Jul. 6, 2008

GREAT RECIPE! I used long grain rice (that is what I had). I used to get the best steamed rice from a deli in St. Thomas, USVI and this recipe tastes just like it! THANK YOU!

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MicNic


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Reviewed: Jun. 28, 2008

My family loves this rice. Even my picky 2 year old daughter loves to pair this rice with bistec. I just add a little minced garlic to the oil and it comes out perfect!!! Also great with porkchops

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As plain and easy as this recipe is, it was very very tasty. Probably the best rice I ever made, that's not really saying much but... you know. I did accidentally add too much salt to it (way too much), but it still tasted yummy. The good thing is that I have all these things in my pantry. With this economy, I can't afford to cook gourmet meals, so this is perfect.

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Alison

	Cooking Level: Beginning Living In: Tampa, Florida, USA
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Reviewed: Jun. 12, 2008

really enjoyed making rice this way. rice water boiled away quickly so i added some more water to it. it did stick to the bottom of the pan but not as badly as it could have without the added water. just scraped the rice off the pan and stirred it in with the rest. tasted very nice. thanks for sharing!

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rere

	Cooking Level: Intermediate Home Town: Kingston, New York, USA
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Reviewed: Feb. 10, 2008

I've been making rice for about 30 years and this was truly the perfect rice. I only made 4 servings and followed the rest of the recipe exactly. Lately I've been making my rice in a plastic microwave cooker and had forgotten how good really well cooked rice is. I'll always use this recipe from now on.

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Cindy Shivers

	Cooking Level: Expert Home Town: Stockton, California, USA Living In: Pensacola, Florida, USA
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Reviewed: Jan. 27, 2008

I wasn't a fan of this by itself, but then again, I'm usually not a fan of white rice. I threw some chicken (Cheddar Chicken) on top, and it was fantastic!

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fannyingaround


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Reviewed: Jan. 9, 2008

love it!

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jam2npm

	Cooking Level: Intermediate
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Reviewed: Nov. 25, 2007

Wow...the best rice I've ever made, in my opinion! Very tasty. I also made the sofrito and habichuelas from Fivebrigs recipe. They are cooking now, can't wait to taste them!

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SMALLIE81

	Cooking Level: Intermediate Living In: Crofton, Maryland, USA
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Reviewed: Nov. 19, 2007

Perfect Rice!!! Just like my mom used to make!!

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gatorgurl


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Reviewed: Oct. 23, 2007

I cooked a roast in the slow-cooker and used the broth in place of 1/3 of the water. I cooked it in the rice cooker so I didn't have to watch it, turned out great! Thanks!

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Jules

	Cooking Level: Intermediate Home Town: Fremont, California, USA Living In: San Jose, California, USA
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Reviewed: Sep. 26, 2007

I've made this quite a few times now with favorable reviews. I do the following changes. I use chicken broth or boullion cubes instead of regular water and after simmering for 25 minutes, stir from the bottom to "fluff", cover, and let steam an additional 10 to 15 minutes. The rice will separate better and it won't be as sticky and moist.

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Spicydeene

	Cooking Level: Expert Home Town: Staten Island, New York, USA Living In: Newark, Delaware, USA
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Reviewed: Jul. 15, 2007

Good rice, easy to make. What is calrose rice? I just used regular long grain rice and din't see anything called calrose rice in the stores.

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DATGIRL55

	Cooking Level: Expert Home Town: New Bedford, Massachusetts, USA Living In: Cordova, Tennessee, USA
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Reviewed: Jul. 2, 2007

The texture of this rice was perfect! Even my Chinese, rice-loving father was pleased. The oil and ratio of water to rice does the trick. Thanks!

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ajhk

	Cooking Level: Intermediate Home Town: Davis, California, USA
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Reviewed: Mar. 21, 2007

I think this recipe goes with everything not only beef stew. It is very simple to do. I love with puertorican style chicken stew (pollo guisado) and pink beans... and don't forget the tostones o ripe plaintains.

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virgen301

	Home Town: Trujillo Alto, Trujillo Alto, Puerto Rico
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Reviewed: Jan. 24, 2007

This was really good but not as flavorful as I was expecting based on previous reviews. A nice change from regular steamed rice.

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FOODGU1

	Cooking Level: Expert Home Town: San Diego, California, USA
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Puerto Rican Steamed Rice

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