Plain White Rice (Arroz Blanco)

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Plain White Rice (Arroz Blanco)

Arroz blanco (plain white rice) is a beloved staple in many island cultures. The long-grain rice is boiled until the grains are separate and tender, making it the perfect base for any meal. It goes great with seasoned or spicy foods.

Prep Time5 mins

Cook Time30 mins

Total Time20 mins

Course: Sides

Cuisine: Island, Latin and Carribbean

Diet: Gluten Free

Servings:

Calories: 355kcal

Author: Crystal DaCruz

Ingredients

2 cups long-grain white rice jasmine or canilla
2 tablespoon oil vegetable or olive oil
1 teaspoon salt (optional)
2 and ½ cups water

Instructions

Using a mesh strainer, rinse the rice under cold running water until the water runs clear. Drain the rice well, letting all the water run off and set it aside.
In a caldero (or heavy-bottomed pan), heat the oil. Once it's hot, carefully add 2 ½ cups of water and salt. Bring the water to a boil.
Add the rice, give it a stir, and bring to a boil again. Keep stirring until the water evaporates.
Cover the pot, and turn the burner down to the lowest setting. Let the rice cook for 20 minutes. Do not lift the lid while the rice is cooking.
Once the rice is done, turn off the burner and let it sit, covered, for 5-10 minutes. Once it's rested, uncover the rice and taste it; the grains should be tender and separated. Fluff the rice with a fork and serve.

Notes

Tips and troubleshooting

Rinse the rice thoroughly before cooking to remove the starch.
For best results, boil the water before adding the rice.
Don’t lift the lid while the rice is cooking. Keeping the steam in the pan helps the rice cook evenly.
If the rice is undercooked, place a wet paper towel on top of the rice, cover, and cook for 5-10 more minutes over low heat. This creates steam to finish cooking the rice without needing to add more water.
Let rice sit covered for 5-10 minutes once it’s done cooking, then fluff with a fork before serving.

Nutrition