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My Grandma, that I nicknamed "Benny" ~ because she reminded me of the little feline on the 60's Top Cat cartoon series, made the very best rice that I have ever had the pleasure of consuming.

Her fellow Costa Ricans christened it "el arroz que se como solo" (the rice that you eat by itself) because it was just that crazy good!

Even @ 105 years of age, she was an amazing Super Chef:


° 1 cup Vietnamese Jasmin long grain rice

° 2 cups water

° 3 tbsp sesame oil

° 3 tbsp diced Spanish yellow onion

° 1 tsp salt

° 1 tsp diced garlic

° ¼ tsp white pepper

° ¼ tsp cayenne pepper


° in a stainless steel handled pot, sauté onions, rice, salt, white pepper, cayenne pepper and garlic (tossed last) stirring aggressively until rice is very lightly toasted.

° add water and boil @ (9 level) until broth is level with rice ~ stirring very gently and constantly scraping the bottom & the sides.

° lift from (9 level) high heat burner for 5 minutes, cover and place pot on low (3 level) burner for 25 minutes without touching.

° remove from burner and delicately stir with 2 tine carving fork to avoid clumping.

° makes 1 portion ~ serve + enjoy!


° Leave pot on lowest temp during eating; then arm-wrestle to decide who gets to eat the "pegado" (crunchy rice) on pot bottom.