White rice is my love language. Spoken like a true Cuban girl. Ha!
No, but seriously, arroz blanco [pronounced ah-rrohs blahn-koh] is probably my favorite side dish ever. I make so many recipes with rice and enjoy it so much that white rice is practically in my DNA.
Why You’ll Love This Recipe
- Easy & versatile side dish. You can serve it with practically anything.
- Ready in 25 minutes with just 4 ingredients. You can make white rice easily on the stove or in a rice cooker with oil, water, and salt. It’s practically foolproof!
Let’s make this magical grain!
Ingredients You’ll Need
- Long-grain white rice. This is the best rice for this recipe since it is firm, has less starch, and doesn’t clump up when cooked. It stays fluffy which is the goal!
- Water. The water to rice ratio for white rice is always 2:1. 2 cups of water for every 1 cup of rice.
- Vegetable oil. I use and recommend vegetable oil over any other oil for making white rice as it provides the fluffiness you want without altering the taste. I’ve used olive oil and avocado oil in the past and it just did not taste good to me. Ultimately, you do you!
- Salt. You can add 1 clove of garlic or 1/2 teaspoon of garlic powder if you’d like to spice things up but I prefer to just add some good old-fashioned salt to my rice.
Growing up, my mom would always make arroz blanco in the rice cooker. It’s easy and pretty hands-off. So, naturally, that’s how I make rice too.
In case you don’t have a rice cooker, however, I’ve got you covered.
Here’s how you can make white rice on the stove.
- Rinse. First things first, you must rinse the rice thoroughly. This will remove any dust, debris, and starch so it doesn’t clump up while cooking. Using a strainer, rinse the rice under cool, running water until the water is clear.
- Cook. In a large saucepan, add the rice, water, oil, and salt. Bring to a boil. Reduce heat to low. Cover and simmer for about 15 minutes until the rice is tender and the water is absorbed.
- Fluff. Remove from the heat but do not open the lid for 5 minutes. Fluff with a fork. Serve and enjoy!
After you make this white rice recipe, make my easy Spanish Yellow Rice recipe!
- Make sure to use exact measurements. When the rice is undercooked, it means it didn’t have enough water. The water is necessary for the rice to absorb and achieve that fluffy consistency.
- Don’t remove the lid when cooking. If you remove the lid from the pot too early, you allow the steam to release too early which causes the rice to dry out risking it becoming hard or crunchy. So, no peeking! Just let it cook, undisturbed, until all the water is absorbed.
- Fluff with a fork, not a spoon. When you use a spoon, you run the risk of the rice getting mushy. Using a fork releases the rest of the moisture and steam which is how it retains its fluffiness. Also, I wouldn’t mess with it too much. Don’t fluff the rice for more than 30 seconds.
Common Questions About White Rice
What is the ratio of water to rice?
The ratio of water to rice is 2 cups of water for every 1 cup of rinsed white rice.
Is 1 cup of rice enough for 2?
Yes, 1 cup of cooked rice is enough for 2-3 servings depending on much is served per plate.
Why is my rice mushy?
Adding too much water to the rice results in a mushy, overcooked texture. Make sure to use exact measurements and use a fork to fluff the rice (not a spoon).
Why is my rice overcooked and crunchy?
If you remove the lid from the saucepan too early, you allow steam to release which causes the rice to dry out risking it becoming hard or crunchy. Make sure to cook it, covered and undisturbed.
What To Serve With Arroz Blanco
Here are a few of my favorite recipes to serve with white rice.
- Sweet Plantains (Platanos Maduros)
- Cuban-Style Black Beans (Frijoles Negros)
- Tostones Recipe (Twice-Fried Plantains!)
- Cuban-Style Crispy Shredded Chicken (Vaca Frita de Pollo)
- Pollo Asado (Cuban-Style Grilled Chicken)
- Cuban-Style Beef Stew (Ropa Vieja)
- Turkey Picadillo (Cuban Picadillo de Pavo)
- Easy & Authentic Cuban Picadillo
Can’t wait for you to make it!
Arroz Blanco (How To Make White Rice – 2 Ways!)
- 1 cup long-grain white rice rinsed thoroughly
- 2 cups water
- 1.5 tablespoons vegetable oil
- 1/2 teaspoon salt or more to taste
To cook rice in the rice cooker
- Add the rice, water, oil, and salt to the rice cooker. Cook according to manufacturer instructions. Fluff with a fork when cooked.
To cook rice on the stove
- In a large saucepan, add the rice, water, oil and salt. Bring to a boil.
- Reduce heat to low. Cover and simmer for about 15 minutes until the rice is tender and the water is absorbed.
- Remove from the heat but do not open the lid for 5 minutes. Fluff with a fork. The result is soft, fluffy white rice, not mushy nor wet. It's perfect. Serve and enjoy!