[1]From Mary Urrutia Randalman’s “Memories of a Cuban Kitchen”
Method:
Bring the rice, water, oil and salt to a boil over high heat and boil until all the water has been absorbed and small craters form on it. Then and only then cover the rice and let it finish cooking over low heat. If you have never prepared rice this way and you are intimidated by Uncle Ben you will be tempted to lower the heat and cover the pot too early. But follow my directions and you will be rewarded with the fluffiest rice you have ever cooked. Even if you double or quadruple the recipe you will get the same perfect results. Cooking time will increase with the addition of other ingredients.
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2 c. long-grain white rice
2 T. olive oil
2 t. salt
4 c. water
Combine all the ingredients in a large saucepan, bring to a boil over high heat, and cook uncovered until most of the wter hs been absorbed and small craters form on top of the rice, 10 to 15 minutes.
Stir the rice with a fork, cover, reduce the heat to low, and cook until the rice is fluffy, 8 to 10 minutes. Fluff the rice with a fork and serve immediately.