Puerto Rican White Rice

1. Stir rice and water into a medium pot with lid. Bring to a boil.

2. Add salt and oil. Keep mixture at a gentle boil until rice is dry (it will not be tender). Use a mixing spoon to form a heap with the rice in the center of the pot.

3. Cover and reduce heat to medium-low.

4. Remove lid every 5 minutes to stir and sample rice. Rice will form a crust on the bottom of the pot if not stirred often.

5. When rice is steamed to your liking, stir one last time to fluff; serve.

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Nutrient	Quantity
Total fats	54 g
Energy	477.36 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4109 g
Water	710.8578 g
Calcium, Ca	71.64 mg
Fatty acids, total saturated 22:0	0.0697 g
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Sodium, Na	15.3 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6777 g
Total lipid (fat)	54 g
Fatty acids, total saturated 16:0	6.0966 g
Choline, total	0.162 mg
Fatty acids, total saturated 18:0	1.0546 g
Ash	0.4977 g
Fatty acids, total saturated 18:1 undifferentiated	38.4853 g
Copper, Cu	0.0498 mg
Betaine	0.054 mg
Iron, Fe	0.3024 mg
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 18:2 undifferentiated	5.2715 g
Fatty acids, total polyunsaturated	5.6824 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Vitamin K (phylloquinone)	32.508 g
Fatty acids, total saturated	7.4563 g
Fatty acids, total monounsaturated	39.3989 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	7.749 mg
Magnesium, Mg	14.22 mg
Potassium, K	0.54 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	1 tablespoon	0	0	0
Water	3 cups	0	0	0
oil olive	0.25 cup	477.36	0	54
calrose rice	2 cups	0	0	0