Arroz Blanco
By Illyanna MaisonetPublished on September 23, 2025
Time
45 minutes
Yield
Makes 5 cups
Ingredients
Before You Begin
We developed this recipe with Calrose rice, but any medium- or short-grain white rice will work.
Instructions
- Place 2 cups medium-grain white rice in fine-mesh strainer and rinse under cold running water, stirring occasionally, until water runs clear, about 1½ minutes.
- Heat 1 tablespoon extra-virgin olive oil in large saucepan over medium-high heat until shimmering. Add rice and cook, stirring frequently, until edges of grains are translucent, about 2 minutes. Stir in 2½ cups water and ¼ teaspoon table salt and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid falls below surface of rice and small holes form, 5 to 7 minutes.
- Reduce heat to low, cover, and cook for 17 minutes. Off heat, let rice rest covered until tender, at least 10 minutes. (If rice is slightly underdone, let sit, covered, until fully tender, 5 to 10 minutes longer). Fluff rice with fork and season with salt to taste. Serve.
Time
45 minutesYield
Makes 5 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
Arroz blanco is a daily staple in Puerto Rican cooking, and the common denominators are medium-grain rice, water, olive oil, and salt. We toasted the grains in fat before steaming them, which added a slight nutty flavor and prevented them from clumping so they’re easier to break up the next day for arroz mamposteao. We cooked the rice until it was mostly tender, then allowed it to rest off heat for about 10 minutes so that the grains gently finished hydrating.
Want more? Read the whole storyBefore You Begin
We developed this recipe with Calrose rice, but any medium- or short-grain white rice will work.
Instructions
- Place 2 cups medium-grain white rice in fine-mesh strainer and rinse under cold running water, stirring occasionally, until water runs clear, about 1½ minutes.
- Heat 1 tablespoon extra-virgin olive oil in large saucepan over medium-high heat until shimmering. Add rice and cook, stirring frequently, until edges of grains are translucent, about 2 minutes. Stir in 2½ cups water and ¼ teaspoon table salt and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid falls below surface of rice and small holes form, 5 to 7 minutes.
- Reduce heat to low, cover, and cook for 17 minutes. Off heat, let rice rest covered until tender, at least 10 minutes. (If rice is slightly underdone, let sit, covered, until fully tender, 5 to 10 minutes longer). Fluff rice with fork and season with salt to taste. Serve.
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