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!