Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in saucepan on high heat. | 2. Dump rice in heat and stir to coat kernels thoroughly. | 3. Let oil "fry" rice lightly, stir occasionally so it doesn't burn. | 4. When rice starts to stick to the bottom, pour enough water to cover rice by about 3/4 inch. Stir so rice is evenly coated and bottom of pot is scrapped. Let rice boil on high heat until the water boils down. | 5. When water seems very low, turn heat down to low and place lid on pot. | 6. Cook for 4-5 more minutes, then fluff with a fork and add salt to taste. | 7. It is very important that you do not stir the rice while it is boiling down. If you stir it, it will burn. | 8. I cook my rice this way every time. I was skeptical at first but it makes fast, delicious, and perfectly fluffy rice. I will never go back to boil it away for 40 minutes. One of the benefits of this recipe is that you don't need to measure everything, I often just scoop out a mass of rice and then fill the pot with enough water to cover and it works every time. No more measuring! | 9. *Sometimes I put raisins in the water to cook into the rice when I am using it for curry dishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	rinsed	678.95	141.0625	13.949000000000002	5.92
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.