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Puerto Rican Steamed Rice

Puerto Rican Steamed Rice

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
FIVEBRIGS

FIVEBRIGS

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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

Karen H
30

Karen H

12/14/2006

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!

Spicydeene
27

Spicydeene

9/26/2007

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.

DAHLIA2
23

DAHLIA2

7/23/2003

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.

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