Puerto Rican Arroz Blanco (Printer-Friendly)
Classic Puerto Rican Arroz Blanco, fluffy and versatile. Perfect comfort side for meals, ready in just 20 minutes.
# What You’ll Need to Cook:
→ Base Ingredients
01 -
420 ml water
02 -
200 g medium grain white rice
03 -
15 ml vegetable oil or canola oil
04 -
5 g salt
# Steps to Prepare:
01 -
Combine water, oil, and salt in a heavy-bottomed dutch oven or caldero. Bring mixture to a boil over medium-high heat.
02 -
Add the medium grain rice to the boiling water. Gently stir to distribute rice evenly.
03 -
Allow the rice to cook uncovered until most of the water has evaporated and a mound forms in the centre (‘la montañita’), approximately 3 to 5 minutes.
04 -
Reduce heat to low, cover the pot with a tight-fitting lid, and cook undisturbed for 20 minutes. Do not open the lid during this time.
05 -
After 20 minutes, remove the pot from heat. Uncover and gently fluff the rice with a fork before serving.
# Extra Cooking Tips:
01 -
For perfect texture and authentic flavour, use a caldero or heavy-bottomed dutch oven; avoid rice cookers or nonstick pots for this preparation.
02 -
Do not open the lid while the rice steams, as this interrupts the cooking process and can result in hard or uneven grains.
03 -
Store any leftovers in an airtight container for up to 4 days, or freeze portions for up to 6 months.