A plate of perfectly-cooked arroz blanco or Puerto Rican white rice is the foundation of any traditional Latin and Caribbean dish. It serves as the base for habichuelas guisadas and compliments main dishes like pollo al horno, pollo guisado, and picadillo. Follow my recipe and tips for cooking perfect white rice every time!
Ingredients for making arroz blanco:
- Rice
- Water
- Sea salt
- Oil
How to make perfect white rice?
The key to making perfect white rice is to get the rice to water ratio correct. This will depend on the type of rice that you are using. Follow the instructions on the packaging for best results. I prefer Jasmine rice. The rice to water ratio for Jasmine rice is 1 to 1 1/2.
As a rule of thumb, for every 2 cups of Jasmine rice, use 1 1/2 tsp salt, 1 1/2 tbsp oil, and 3 cups water. Always taste the water and adjust salt, if necessary. It is better to under-salt than over-salt.
Once the water, rice, salt, and oil are in the pot bring to a boil and after 2 minutes, cover the pot. Reduce the heat to low and cook for 25 minutes. Uncover the pot and fluff the rice. This method always results in perfect rice for me.
What to serve with arroz blanco?
Arroz blanco can be served with almost any main dish but some of my favorites include pollo al horno, pollo guisado, picadillo, and pastelón.
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Arroz Blanco (Puerto Rican White Rice)
Equipment
- 1 Caldero (Dutch oven) see notes
Ingredients
- 2 cups Jasmine rice rinsed thoroughly
- 3 cups water
- 1 1/2 tsp sea salt
- 1 1/2 tbsp olive oil can sub with oil of choice
Instructions
- Thoroughly rinse your rice with cold water until the water runs clear.
- Place a caldero (pot) over high heat.
- Add water, rice, salt, and oil. Stir to combine. Taste the water and adjust salt if necessary.
- Bring to a boil and after 2 minutes, cover the pot. Reduce the heat to low and cook for 25 minutes.
- Uncover, and fluff the rice. Serve and enjoy!
Video
Notes
Tips:
As a rule of thumb, for every 2 cups of Jasmine rice, use 1 1/2 tsp salt, 1 1/2 tbsp oil, and 3 cups water. Always taste the water and adjust salt, if necessary. It is better to under-salt than over-salt. Use a caldero to cook the rice. The caldero has to be at least twice as large as the amount of rice and water combined for best results. Using a caldero that is too small will result in unevenly cooked rice.Check out more Latin recipes!
Churrasco with Chimichurri Sauce
Alcapurrias (Puerto Rican Fritters)
Arroz con Gandules (Rice with Pigeon Peas)
Puerto Rican Potato Salad (Ensalada de Papa)
Puerto Rican Meatballs In Sofrito Sauce
Puerto Rican Beans (Habichuelas Guisadas)
Easy Black Beans (Habichuelas Negras)
Pollo al Horno (Baked Chicken)
English 
Spanish 
Ever since Elena send me this recipe on how to make white rice its been the only way I make it an will continue making it. It comes out good each time. Thank you!
Thank you so much for your great feedback! I am so happy my method has helped you. Stay tuned for my rice series coming soon on my social media channels!