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A side view image of a pink bowl filled with Steamed White Rice.

Arroz Blanco (Steamed White Rice)

Course: Accompaniments, Side Dish
Cuisine: African American, Asian, Hispanic, Middle East/North Africa, Puerto Rican/Hispanic
Keyword: arroz blanco, rice, white rice
Prep Time: 5 minutes
Cook Time: 20 minutes
resting time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 532kcal
Author: Marta Rivera
Arroz Blanco (or Steamed White Rice) is a side dish of fluffy rice that's easy to prepare. Whether you are looking to start meal-planning or need a quick accompaniment for your entrees, this arroz blanco recipe will be the secret weapon in your culinary arsenal. 
Print Recipe

Equipment

  • 4 quart heavy pot

Ingredients

  • 2 cups (420 grams) extra long grain rice
  • 1 1/2 tablespoons 23 milliliters) extra virgin olive oil
  • 2 cups (500 milliliters) cold water
  • 1/2 teaspoon kosher salt optional

Instructions

Rinse the Rice Thoroughly

  • Add the rice to a large mixing bowl and cover it with at least 4 inches of cold water.
    Use your fingers to agitate the water to remove the rice grains' starch.
  • Carefully strain the water from the rice in the bowl and repeat this rinsing process 2 to 3 more times.
    Strain the water from the rice well and set it aside for now. 

Toast the Grains of Rice

  • Heat the extra-virgin olive oil over medium-high heat for 1 minute in a 4 to 6-quart heavy-bottomed pot.
    Add the rinsed and dried rice to the pot once the oil begins to shimmer.
  • Use a wooden spoon to stir the rice into the olive oil and coat the grains while toasting them.
    The rice will take on a golden color and stick a little to the bottom of the pot.
  • Scrape up the rice with your wooden spoon once more, then pour in the cold water. 
    Give the rice another stir to incorporate the water into the rice. 
  • Season the rice with kosher salt after adding the water.
    Allow the water to come to a rapid boil once you stir in the salt. Continue boiling the water just until the grains of rice are visible, and the liquid is nearly evaporated in the pot.

Seal, then Steam the Rice

  • Stir the rice in the pot once more. You will hear what sounds like rustling newspaper when you stir the rice at this point.
    Lay a piece of heavy-duty aluminum foil over the pot. Press the pot's lid down onto the foil firmly.
  • Reduce the cooking temperature of the rice to low and allow the rice to steam for 20 to 25 minutes without removing the lid or stirring. 
    Uncover the pot after the cooking time is up. The water will be completely evaporated, and little holes will have formed in the rice. 

Fluff, the Serve the Rice

  • Turn the heat off, but leave the pot on the stove.
    Use a spoon or a large fork to fluff the rice in the pot to break it up. The rice will be separated and fluffy once you move it around.
  • Serve arroz blanco with your favorite beans or peas. You can also serve white rice with meats that have gravies. Serve it on its own, topped with sliced green onions and fried egg. 

Notes

Swaps and Substitutions:
  • You can replace long or extra-long white rice with basmati or jasmine rice without modifying this recipe. 
  • To replace the white rice in this recipe with brown rice, add additional 1/2 cup of water and increase the steaming time to 35 to 40 minutes. To use short grain or medium rice, reduce the cooking liquid by 1/4 cup and steam for 15-20 minutes. Both types of rice will benefit from 10 to 15 minutes of pre-soaking.
  • You can replace the extra-virgin olive oil with vegetable oil, rendered bacon fat, or lard.  
  • Replace the water with chicken stock, seafood stock, beef stock, or ham stock. 
  • Replace the kosher salt with equal measurements of ground turmeric, sazón, Chicken Seasoning BlendMexican Spice Blend, Middle Eastern Spice Blend, or flavored salts like adobo, seafood seasoning, cajun spice, or smoked salts.
  • You can add 1/4 teaspoon of black pepper to the rice along with the salt, as well.
Tips and Techniques:
  • The excess starch, if not rinsed away, thickens the cooking water, which causes the rice to go gummy. 
  • Save the strained rice water for conditioning your hair, watering your plants, or as a liquid base for soups and stews. 
  • Sealing the rice pot with the foil between its lid creates an extremely tight seal that allows the rice to steam evenly and more efficiently inside the pot. 
  • If the rice in the pot is still firm, add a 1/4 cup of water, cover it with the lid and continue steaming the rice for another 10 minutes. 
Storage Instructions:
  • Store leftover white rice in a food storage container in the fridge for 5 to 7 days. 
  • To reheat arroz blanco, add a couple of tablespoons of water to its container. Microwave the rice on high for 2 minutes, stirring after a minute. 
Freezer Instructions:
  1. Transfer the cooled rice to a freezer storage bag, pressing out any air, then seal the bag.
  2. Freeze the rice for up to 3 months. 
  3. Thaw frozen rice in the refrigerator overnight, and reheat it in the microwave with a small amount of water.

Nutrition

Calories: 532kcal | Carbohydrates: 95g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 303mg | Potassium: 136mg | Fiber: 2g | Sugar: 0.1g | Calcium: 37mg | Iron: 1mg