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Arroz blanco, white rice

Arroz Blanco (Puerto Rican White Rice)

A plate of perfectly-cooked white rice is the foundation of any traditional Latin and Caribbean dish. Follow my recipe and tips for cooking perfect white rice every time!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Equipment

  • 1 Caldero (Dutch oven) see notes

Ingredients
  

  • 2 tazas Jasmine rice rinsed thoroughly
  • 3 tazas 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.