In my country we add dash of salt and 1 tsp of oil (corn, vegetable, canola, or whatever oil you like) to the boiling water before we add the rice. Once the water evaporates we move the rice around and lower the fire to medium and we cover the pot. This instruction is for stove top rice cooking.
For the rice cooker I add the salt and less than 1 teaspoon of oil. My daughter makes rice with pigeon peas/beans and it comes out delicious but I can’t do it in the rice cooker.
The seaweed goes great with pork. The pork I seasoned the night before I make holes and put garlic and in some of the holes I put in olives capers with pimientos add any vinegar (rice vinegar burns the pork so add after pork is almost fully cooked) You add your favorite seasoning some ppl just add salt and pepper I use something called --’‘sazon con achiote’’
Pork is a very dangerous meat so I cook it for a long time (we only cook pork for christmas, thanksgiving or big parties).
I leave it for 4 hours at 300 degrees (covered with aluminum foil) and 2 to 3 hours at 350 (aluminum foil still on). For the crispy top I use the broiler setting or you cut it from the pork and put in the microwave until it gets crispy . TIP>I save some of the juice from the meat and when I serve the pork I make sure to add a little juice over the meat. Also make sure to remove the garlic from the pork before serving is not tasty at all lol
I take the seaweed and like a wrap put a piece of the pork inside and eat it. It’s very delicious. I tasted the seaweed with rice and I don’t like it at all. That doesn’t mean ppl won’t like it but when I saw they added the seaweed to the rice I was like ugh …