Rice, you know. Bacon is cured meat. You take fatty bacon, that's it, with a bit of fat, and let it soak in water overnight: to remove excess salt. Then, chop it into the size that looks good to your eye and taste. Don't even think about putting it through a grinder, as this 'takes away the life' from the bacon. You take raw rice and also raw, chopped bacon and put them in a pan with cold water. Cold water, low heat, and an iron pan says "the fan that gives flavor". The authentic seasoning of rice is salt when the carreterio is genuine. And the rich fat is even from the bacon. Just like the carters did, hundreds of years ago, crossing the entire Rio Grande on their carts.
Rice, you know. Bacon is cured meat. You take fatty bacon, that's it, with a bit of fat, and let it soak in water overnight: to remove excess salt. Then, chop it into the size that looks good to your eye and taste. Don't even think about putting it through a grinder, as this 'takes away the life' from the bacon. You take raw rice and also raw, chopped bacon and put them in a pan with cold water. Cold water, low heat, and an iron pan says "the fan that gives flavor". The authentic seasoning of rice is salt when the carreterio is genuine. And the rich fat is even from the bacon. Just like the carters did, hundreds of years ago, crossing the entire Rio Grande on their carts.
