Hi all, I've tried making arroz con pollo via numerous recipes - Gourmet, Cook's Illustrated, a few online recipes - but no matter what technique I use, some of the rice always stays crunchy.
I've tried the covered dutch oven method, the "cartouche" (round piece of parchment paper cut to fit) in pot method, and several others. No matter what I do - how much liquid I add, how often (or not often) I mix the rice during cooking, I cannot seem to end up with all the rice at the proper texture. There's always that unpleasant crunch in some grains.
I have no problem making all kinds of plain rice, so this has been quite frustrating. I'd like to try it again tonight. Can anyone provide some tips, or a foolproof online recipe?