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Thread Starter 
Hi everyone I'm new here, and have recently picked up a new cuisine. I had some questions.
1. Morro y Christiana, the recipe I have is good, however I'm having some issues keeping the rice "crunchy". I currently make the rice as the necessary method, but keeping the rice in a steam table is making it turn to mush halfway through my service. Any advice on the dish, and hot to maintain the quality through hot hold.
Thanks to anyone who can help