Hi Annette thank you for another delicious recipe what is your advice on rice and water ratio I can never get it right my rice usually comes out too pasty or not cooked enough.I try and use the mountain method and spoon trick and i still mess up.
You your so welcome! You can use the two to one ratio, which is one cup of rice to every 2 cup of water. Before you turn your stove on low, make sure the majority of the liquid has evaporated. Leave a little bit of liquid ( I mean a little bit)enough to steam the rice. If you’re using Jasmine rice, let it steam for about 30 minutes, basmati rice 40 minutes. Hopefully that helps.
Hello Annette, as always your tutorial always on point, only I would’ve like to be there to share the meal with you, as well. I have a question, but not related to this video. Since you know how to make kremas, would you know why after a while, a full kremas bottle would have an oily looking liquid at the base and the top part looks like ‘labouyi’. I’ve never seen a “rising” kremas before. Please let me know. Thank you for your time. God bless you and yours.
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I have been watching you for a while you definitely my Haitian queen of cooking.
Wow, thank you
Blessings Annette. Do some Haitians mix sauce from their meat into the rice and beans? If so at what point during the cooking process?
Yesss, it adds extra flavor. You can add In with the liquid you will be using.
@@dorannette26 thank you!
Hi Annette thank you for another delicious recipe what is your advice on rice and water ratio I can never get it right my rice usually comes out too pasty or not cooked enough.I try and use the mountain method and spoon trick and i still mess up.
You your so welcome! You can use the two to one ratio, which is one cup of rice to every 2 cup of water. Before you turn your stove on low, make sure the majority of the liquid has evaporated. Leave a little bit of liquid ( I mean a little bit)enough to steam the rice. If you’re using Jasmine rice, let it steam for about 30 minutes, basmati rice 40 minutes. Hopefully that helps.
@@dorannette26 Thank you so much
How do you feel about shela rice. I think I spelled it right. What rice would you recommend
@@WilnaKurvez yes diri Shela is okay but you can also use ti machann basmati rice and a few others
@@dorannette26 Thank you 😊
what was your third ingredient ???? onion garlic and ??????
It is called Epis, the Hispanic culture calls it Sofrito. Jamaican calls it green seasoning. Obviously, the flavors are different but same concept.
When will you site be restocking?
I will be very soon, I will be making some changes on the website.
Hello Annette, as always your tutorial always on point, only I would’ve like to be there to share the meal with you, as well. I have a question, but not related to this video. Since you know how to make kremas, would you know why after a while, a full kremas bottle would have an oily looking liquid at the base and the top part looks like ‘labouyi’. I’ve never seen a “rising” kremas before. Please let me know. Thank you for your time. God bless you and yours.
It’s nominal, the coconut water and coconut solids naturally separate. Just shake it!
In Cuba this dish is called Moros and Christians
Hi Annette it look good and delicious 😊 I like it thank
Your food looks amazing all the time ❤. Thanks for sharing
Thank you dear!
Very nice which kind of rice did you use
Ti Machan’n basmati rice
@@dorannette26 thanks for replying 🙏
Thank u
You are welcome!