The important tip for this recipe is to make sure to rinse your rice really well with cold water before adding it to the skillet. If you don’t rinse it well, the starch from the rice will make the dish gummy.
HOW TO TELL WHEN THE DISH IS READY
Once your rice and stock are in the skillet, simmer it on low heat for about 15 minutes, covered. It’s tough to give exact cooking instructions for the rice because it depends a lot on your skillet, your stove, and the rice you use. In general, I would check the rice after 15 minutes of low heat simmering.
Then you’ll have to make some game-time decisions! It’s possible you nail it and the rice is tender and the stock is absorbed. This means you’re done.
It’s more likely that you’ll need to tweak the recipe a bit.
If the rice is still crunchy and the skillet is dry at this point, add more broth by the half cup and continue to simmer on low, covered, in three-minute batches until the rice is tender.
If the rice is tender but there is still stock in the skillet that hasn’t been absorbed, then remove the lid and let the stock evaporate off for a few minutes.
