I made this last night. After adding the rice then the stock I brought everything to a boil then covered and reduced heat. I stirred every 5 or so minutes to keep from sticking and after about 1.5 to 2 hours my rice was still semi crunchy. Any ideas?
Sent from my iPhone using Tapatalk
You want 1-3 ratio of rice to water. For same pot cooking bring to rapid boil after adding rice and stir constantly for a few minutes and then reduce to very light simmer with lid on pot. Every few minutes take lid off and stir again to keep from scorching on bottom. After you think the rice has absorbed most of the liquid kill your fire and do not take the lid off for about an hour. The rice will be finished by the steam that remains in pot. This is a good looking dish.
Comment