Puerto Rican Steamed Rice Recipe - Allrecipes.com
Puerto Rican Steamed Rice Recipe
  • READY IN 35 mins

Puerto Rican Steamed Rice

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2006

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 did substitute a 14 oz can chicken broth and omitted the salt. If the lid of your pan doesn't seal tightly, wrap it in foil.. you have to keep the steam in as much as possible to get a nice fluffy rice. I also removed it from the heat for the last 5 minutes and let it sit. Do NOT peek! Remove the lid after 5 minutes off the heat and you'll have perfect rice with little to no scorched grains. Thanks for the great recipe!

 
Most Helpful Critical Review
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.

 
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.

 
Jul 23, 2003

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 garlicky flavor. I used Jasmine rice because it's what I had in my pantry and it turned out fine.

 
Nov 03, 2003

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.

 
Oct 23, 2005

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 sticky steamed rice - this is perfect!

 
Mar 14, 2005

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 well but it did. Next time i will add some chicken bouillon cubes to the water for more flavor.

 
Dec 08, 2005

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 while on our trip in PR many years ago.

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

FIVEBRIGS
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