Country of origin: Ecuado

1 cup of rice
1 1/2 cup of water
1/4 tsp. salt
1 tsp oil
Combine and cook at medium heat until it boils, cover and cook on low heat until ready. (20 min approx) You may want to eat Cocolón also. That is the hard rice that forms in the bottom of the pot when you add more oil and it’s considered a delicacy in Ecuador. Don’t mistake it with burned rice. Cocolón is of a light yellow – cream color, not black,