How to get Spanish rice to stop burning?
So I make this Spanish rice that includes 2 cups, a can of cubed tomatoes, peppers, onions, black beans, and basmati rice. We use a medium sized metal pot to cook it in and actually use a little more than 1 cup of rice because we like the rice to be more dry. The thing is, the instructions tell me to bring it to a boil. I'm not sure what setting I'm suppose to put it on (we turn it up to the highest flame). I also don't know how long I'm supposed to boil it and it always starts to smoke and burn shortly after we turn the heat on high. The rice is fine when we bring it down to low and cover it to continue cooking but it leaves a thick burn crust at the bottom that is super hard to scrape off. Am I adding too much rice or turning the heat up too high? How do I keep the rice from burning?