Puerto Rican Steamed Rice

Puerto Rican Steamed Rice

46
FIVEBRIGS 107

"This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada."
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Ingredients

35 m servings 160 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.

Reviews

46
  1. 53 Ratings

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Most helpful positive review

The best rice I've ever made! Even though this is a very basic recipe, it is fantastic. I saled the recipe for 4. I used a very heavy, teflon coated saucepan and did not have any sticking. I di...

Most helpful critical review

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.

The best rice I've ever made! Even though this is a very basic recipe, it is fantastic. I saled the recipe for 4. I used a very heavy, teflon coated saucepan and did not have any sticking. I di...

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...

This rice had a really nice texture to it. I did add a couple of cloves of garlic (minced) to the hot oil and cooked until brown prior to adding the water and salt. Gave it a nice, yet mild ga...

THIS IS A SIMPLY GOOD RICE, I DON'T CARE FOR CAL ROSE RICE, SO I USED LONG GRAIN W/THIS RECIPE AND IT TURNED OUT PERFECT. GOOD WITH ROAST CHICKEN.

I have been a member of this site for over 3 years and this is the first recipe I felt was "must rate"!! I know it is a simple one however, it is great! I made Orange Chicken and wanted a stic...

Hey great recipe because i was looking for a great puffy rice recipe. I cooked some onion in the oil, i used olie oil and brown rice (to be more healthy). I was worried it would not come out w...

This was was great, I wouldn't change a thing. I paired my rice with with fivebrigs' habichuelas (puerto rican style beans). Together, the rice and the beans reminded me of the meals we ate whil...

Very, very good. I was a little worried about the amount of salt required but it was perfect! *Just a word of caution... When stirring/mixing during steaming or when ready to serve, don't scra...

GOOD RICE, I USED LONG GRAIN BECAUSE I DIDN'T HAVE CALROSE ON HAND AND IT CAME OUT PERFECT.