Recipe: Arroz Blanco (White Rice)
Traditional and Easy: Arroz Blanco (Puerto Rican style White Rice)
I don’t know about you but I feel like the art of making rice in a pot has largely disappeared. It seems so daunting to those who are unfamiliar with the process but once you get to know it, it really is so simple and rewarding. This Arroz Blanco recipe is one steeped in tradition and only requires 4 ingredients and 25 minutes of active cooking time. All you need is a Caldero or dutch oven!
Arroz Blanco [White Rice] (serves 8)
ingredients:
2 cups white rice, (rinsed) (Mahatma is my go-to brand)
4 cups water (or chicken broth)
1.5 Tb Salt ***1 TB if you are using salted chicken broth
2 Tb Corn Oil (Butter or Olive Oil can be substituted)
directions:
In a Caldero or dutch oven over high heat, add oil.
When oil is shimmering (hot but not smokey) add rice and stir once (scraping from the bottom.) Toast rice for about 45 seconds.
Add water, salt, and then give the rice one good stir (scraping from the bottom). Do not over stir, or the rice will be gummy.
Bring the mixture to a boil and allow the liquid to evaporate to the point where you can start seeing the rice poking out over the top of the liquid. At this point, working from the outside in, push the rice into a mound at the center of the pot.
Cover with the lid of the pot. Reduce the heat to low and allow to cook for 25 minutes. After 25 minutes, DO NOT remove the lid. Turn off the heat and allow the rice to steam for another 25 minutes.
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