Stumbled on this imported Calasparra rice. There were no directions in English, but from my distant memory of HS Spanish I could gather that (like Arborio) it absorbs way more liquid than, say, Carolina, and the method seemed to be first cook briefly on high, then simmer, all without a lid. I tried it this way but the stock reduced long before the rice was done, so I wound up adding water and covering, after which it came out fine.
If anyone has a less trial and error way of making this rice (in English!) I'd much appreciate it.
If anyone has a less trial and error way of making this rice (in English!) I'd much appreciate it.
