This weekend I made a Penelope Casas dish called Almejas con Arroz (clams with rice). The clams were great, but the rice was a bit mushy. Not sure if it was supposed to be that way or not. Here's the gist of the recipe.
Sautee onions in butter, add 1 cup of short grain rice (I used Arborio), stir to coat, add 2 cups liquid, bring to a boil, bake in 425 degree oven for 15 minutes then let rest on stove top for 5 - 10 minutes. It calls for using a deep casserole, with no other indication of size. The only suitable pot I have is a large Le Creuset dutch oven, so I doubled the recipe, out of concern that 1 batch would be too small for the pot. Other wise followed directions - let it rest for 10 minutes.
So my questions are: 1 - should it be a bit mushy, 2 - what would be an appropriate size "deep casserole" and 3 - any tips?