It came out super mushy. It also stuck to the bottom of the pan (I used a wok). Any help with this? I only ever cook rice in a rice cooker, except for risotto.
EDIT: Also, I used the rice I used for asian rice, a blend of sticky rice, thai rice, and long grain rice. So that may be a problem
justherefor23andme
The way of cooking Mexican rice is extremely different from Asian rice and risotto. Look up a video. You need to use a pot, fry your rice, put tomato, cover the pot etc.
sleepyheidi
I’ve used a wok to cook my arroz when I’m making a large amount and it usually turns out fine. I use jasmine rice btw.
What was your process? NEVER rinse your rice, and always use a little bit of oil to toast the rice (when you think it’s done toasting, keep toasting) you want to see most grains turn brown not burnt but almost. it should be very aromatic.
I usually make 1.5-2 cups and this is my recipe:
Use 2-4 Roma tomatoes cut in quarters 1/4 of an onion 1-2 garlic cloves Mmm I estimate my chicken bouillon but it’s probably a tablespoon. 3 cups to 4 cups of water
Once it’s toasted and aromatic pour your mixture into the pan and let it rest on a medium flame for like 10 minutes and then turn it down to low for the next 10 minutes and voila arroz Mexicano.
blbd
There are a number of different details to consider. But the most important would be toasting the rice with butter, olive oil, or another high temp oil before doing the water part. Jasmine rice is usable for this but sticky and long grain are arguably not quite right.
And having lots of chicken and/or tomato bouillon or stock and the right spices.
5 Comments
EDIT: Also, I used the rice I used for asian rice, a blend of sticky rice, thai rice, and long grain rice. So that may be a problem
The way of cooking Mexican rice is extremely different from Asian rice and risotto. Look up a video. You need to use a pot, fry your rice, put tomato, cover the pot etc.
I’ve used a wok to cook my arroz when I’m making a large amount and it usually turns out fine. I use jasmine rice btw.
What was your process? NEVER rinse your rice, and always use a little bit of oil to toast the rice (when you think it’s done toasting, keep toasting) you want to see most grains turn brown not burnt but almost. it should be very aromatic.
I usually make 1.5-2 cups and this is my recipe:
Use 2-4 Roma tomatoes cut in quarters
1/4 of an onion
1-2 garlic cloves
Mmm I estimate my chicken bouillon but it’s probably a tablespoon.
3 cups to 4 cups of water
Once it’s toasted and aromatic pour your mixture into the pan and let it rest on a medium flame for like 10 minutes and then turn it down to low for the next 10 minutes and voila arroz Mexicano.
There are a number of different details to consider. But the most important would be toasting the rice with butter, olive oil, or another high temp oil before doing the water part. Jasmine rice is usable for this but sticky and long grain are arguably not quite right.
And having lots of chicken and/or tomato bouillon or stock and the right spices.
Maybe you should try cooking it as a Mexican