Chilean style
2 cups rice
3 ¾ c. boiling water
2 tbsp. oil
A little bit of finely chopped onion and shredded carrot (1/4 c. total)
1 ½ tsp salt
Heat oil in pan till shimmery on top. Add onion and carrot and stir. Once onion is translucent, add salt and rice. Stir to mix veggies with rice. Pour in water (hot). Turn down heat very low. Cover pan. Cook 15 min. Turn off heat and uncover for 3-5 min before serving. To be really authentic, use a rice mold (or cup) when serving.
Rice Cooker style
2 cups rice
4 c boiling water
1 ½ tsp salt
Put rice in cooker. Add water and salt. Turn on cooker. Ready when button pops up or it beeps.
