White Rice | Arroz Blanco

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White Rice | Arroz Blanco

1 Cup of Extra Long Grain Rice
2 Cups of Water
1 Tbsp of Extra Virgin Olive Oil
1/2 Tsp of salt
1 Clove of Garlic (Optional)
1 Stalk of Green Onions/Scallions

Consistent source of heat
Pot with a fitted lid

Wash the rice
Thoroughly rinse the rice to wash off any excess starch. This will prevent your rice from being clumpy or extra sticky.

Here you can pour the rice into a strainer, put the strainer inside a bowl filled with cold water. If you don't have a strainer, simply pour the rice into a bowl, filled with cold water, swirl the rice and water mixture to wash the rice, drain the starchy water out and repeat two or three times until the water is almost clear

Add Flavor (Optional)
We like to use garlic and scallions to our rice to give it a little bit of flavor. Chop the scallions and mince the garlic and set them aside

If your dish calls for plain white rice, skip this part.

Add the Rice, Water, Extra-virgin Olive Oil and Salt to the pot and stir a couple of times. Stir scallions and garlic into the pot

Place the pot on the stove and set to high heat. Leave the pot uncovered

Allow the water to boil and evaporate until the water level is just below the level of the rice line. This should take approximately 10 minutes (but it will vary depending your pot and source of heat, keep an eye on it!)

Once the water evaporates to the level of the rice, turn the heat to low, cover the pot and put 20 minutes on the timer.

After 20 minutes, your rice will be done. Turn off the stove. Keep the pot covered and let the rice rest for 10-15 minutes

Once your rice has rested and cooled, use a wooden spoon or rubber spattula to stir (fluff) the rice to create some volume before serving


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