I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked or split open. I've gone through many different recipes and videos but the rice always seems to have more moisture than I'm looking for (intentional, for the recipes I'm following) and no split-ness.
I've tried both standard pan and a pressure cooker methods.
Anybody know what the style of rice is called, more specifically, by my description of "cracked/split" and perhaps the secret to making it?