Tip:
Highlight text to annotate it
X
Expert Village, we're back and I'm here. Arroz con gandules is preparing right here because
we need to flip it over from the bottom to the top. Now, in the bottom part of the pan.
You can see it right now. This is what's known as the pegado. Now, pegado is like the crispy
part of the rice. It's very traditional, it's very good. It's almost like eating a rice
cookie. That's down here at the bottom. We don't want it to get too crispy so what we're
going to do at this point right now, I'm going to take the rice, as you can see what it looks
like. I'm going to get the bottom and we're going to flip it. Basically, it's just twisting
it over just like that, just like that. Not too much. The main key thing is to not mush
it up. Try not to stir it too much. Basically, every move it gentle. It's almost like dancing
with your rice. They should start a new show "Dancing with the rice." I’m dancing with
the rice. I'm lifting it; twisting it. Push it back down. Walla! Top it and leave it alone.
Leave it alone.