Puerto Rican White Rice: Authentic Fluffy Grain Recipe

Instructions:

1. Rinse the 2 cups of long grain rice in a fine mesh sieve under cold running water for 2 minutes. Note: Keep going until the water transitions from milky to completely clear.
2. Heat the 1.5 tbsp of avocado oil in your caldero over medium high heat. You should hear a faint sizzle when you drop a single grain in.
3. Add the rinsed rice and 1.5 tsp salt to the hot oil. Stir for 60 seconds to coat every grain in fat. Smell for a nutty, popcorn like aroma as the grains toast.
4. Pour in the 3 cups of water and stir once to distribute the salt. Bring the mixture to a rolling boil.
5. Cook uncovered and do not stir. Watch for the water level to drop below the rice line. Look for small steam holes (ojitos) forming on the surface (about 8-10 minutes).
6. Perform one gentle fold using a spoon, moving the rice from the bottom to the top. Do not over mix.
7. Cover the pot with a tight fitting lid and immediately reduce the heat to the lowest possible setting.
8. Steam undisturbed for 15–20 minutes. The aroma will change from wet grain to a toasted, warm fragrance.
9. Turn off the heat. Let the pot sit, covered, for exactly 5 minutes. Note: This allows the moisture to redistribute so the rice doesn't stick to the lid.
10. Fluff with a fork and serve immediately, scraping the golden pegao from the bottom if desired.