Never Boil Your Rice in Water Again. Try This Old Mexican Trick Instead

1위@CookTheMexicanWay2 days ago

Rice from my mother's pot to yours. 💛 Every recipe and every measure she taught me is written down in my book: https://berthascookbook.com Boiled or fried in your mother's house?번역 보기

2위@janiesoito44942 days ago

The first thing my husband ever cooked for me was red rice. After he fried the rice, he added onions, then tomato sauce or el pato sauce. He usually added water, put the lid on, and simmered without looking for 20 minutes. We later evolved to using long grain brown rice in a cast iron skillet. The cast iron lid went on and as soon as it started steaming, the fire was turned off. We didn't check it for 45 minutes. The cast iron holds both the heat and the liquid. Light, fluffy and perfect every time. ❤번역 보기

3위@lovee16222 days ago

I have an old Mexican cookbook written by Elena who was blind. I learned from her to chop very finely onion and garlic to add to the rice I toasted dry by bringing it up on the sides of the Pan 2 minutes. This is a great tutorial. Long grain white rice. Got it.번역 보기