Reviewed: Feb. 21, 2013

This was such a different method of making rice, I had to try it, and we found it to be very good.

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Reviewer:

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jun. 14, 2011

This recipe is so easy and Delicious. White rice was always hard for me but this way was the best white rice that I ever made. A+

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Reviewer:

Rose

Reviewed: Oct. 8, 2010

Very easy recipe and came out great! I added a packet of Sazon Goya and used regular white rice. I paired this with the Ropa Vieja (shredded flank steak ) recipe by Goya. It was delicious!

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BMARIN

Cooking Level: Intermediate

Reviewed: May 27, 2010

Came out good. Substituted a 14oz can of chicken broth+water to add more flavor. It never stuck to the bottom of the pan.

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jomawma

Reviewed: May 5, 2010

i use this recipe everytime i need a basic white rice recipe. i have a food steamer and use the rice attachment for it. and its great for my kids cuz they can pick up clumps of it.

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RblKtn69

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Ephrata, Pennsylvania, USA

Reviewed: Mar. 6, 2010

It is very good my husband calls the part that sticks to the bottom of the pan (Pegau) He loves that crusty part so I make sure I cook it enough to get that.

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Marilyn

Reviewed: Mar. 6, 2010

This is a great recipe!! I have the hardest time making my rice come out with texture, Mine is usually a sticky mushy mess but this recipe produces a great flavorful rice with amazing texture! My Puerto Rican husband even approved! The only thing I did differently was add a bit of Adobo, Otherwise I followed this recipe to the letter!

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Reviewer:

KristalP

Reviewed: Oct. 8, 2009

This is THE best and EASIEST rice I have ever tasted...can't wait to make it again. THANK you!

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Reviewer:

MIADAMIANI

Reviewed: Aug. 2, 2009

Thank you for posting this simple, awesome recipe for fool-proof steamed rice! I now have the perfect complement for all my island dishes.

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Reviewer:

MajsKitt

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: May 17, 2009

Added fresh cracked sea salt, oil, fresh cracked pepper, cumin, and chili powder to water before boiling. Let boil then added 2 cups of rice. Turned out great when combined with Carne Guisada and Habichuelas Guisadas

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