I've always made white rice (long grain) on the stovetop at a 1:1.5 (rice/water) ratio without any issue. I'm trying to replicate a yellow rice recipe my grandma used to make. I know the ingredients and amts but dont have instructions as everything is "by eye" and not set in stone (gotta love old recipes...)
The recipe starts off by frying in 1tbsp olive oil, 1/2 cup of store bought blended spice paste (Goya sofrito). To that u add various spices, saffron for color, 1cup corn (dry), and end off with the rice (2cup) and water (3 cup).
So I waited for it to boil and then let cook for 30min covered at low temp (basic white rice cooking instructions). But after 30 min I got this mushy mess and I'm not sure whats so different between plain white rice and rice with spices that cant give me separated rice grains?
Any help would be great!
30 minutes for white rice?
I've never used any kind of white rice that needed this much time.
If you want a simple fix just try cooking for no more than 20 minutes and leave the rice covered 'resting' off of the heat for a further 10 minutes. I'll be amazed if it needed those last ten minutes on the flame.
Rinsing can get rid of excess starch (not a step I take when making actual Spanish - not Hispanic - rice dishes but I do do this with Eastern rice dishes). However, stirring whilst the rice is cooking will then release extra starch. As the recommendation is to stir it after 15 minutes the rice is pretty much cooked by then so it might be safe to stir it by this time. The last 15 minutes in the oven may not actually be necessary, the dutch oven could be left anywhere with the lid on.
The recipe below makes a dry, fluffy Mexican restaurant type rice. Maybe you could adapt its technique to your recipe. (Rinse, fry then bake the rice to obtain a dry fluffy rice dish.)
Mexican Restaurant Rice
This makes a dry, fluffy, restaurant style, Mexican rice.
2 cups long grain white rice, rinsed
1/3 cup canola oil
1 medium white onion (3/4 cup), diced
2 teaspoon s (or 4 cloves) minced garlic
2 cups chicken broth
1 Tablespoon tomato paste
2 Tablespoons canned, mild green chilies
1/2 teaspoon salt or to taste (depending on saltiness of chicken
1 (14oz) can diced tomatoes, with liquid
1/2 cup fresh cilantro, diced
Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15-
Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
Drain rice, making sure to shake out as much water as possible.
Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
Remove from oven and stir in chopped cilantro. Cover and allow to rest about 10-minutes before serving.