Rice

Mexican cooking generally uses long-grain rice similar to favorite U.S. brands like Carolina and Uncle Ben’s. In my recipes, regular long-grain rice is usually specified when a dish is to be cooked for a fairly short period of time. Where rice undergoes longer cooking, or two separate processes such as being briefly simmered and then cooked in a stuffing or dish, I prefer to use converted rice, which does not split or disintegrate as readily. It is seldom used in Mexico.