Ever wanted to make a white rice recipe the Cuban way? I got you! All you need is long-grain rice, garlic, water, salt, and oil.
White rice is my love language. Spoken like a true Cuban girl. Ha!
No, but seriously, rice is probably my favorite side dish. It’s delicious! And you can serve it with practically anything.
Black beans and rice is a staple for us. Camarones enchilados on top of white rice is also the best thing ever. The rice soaks up any and all the juices. OMG. YUM. Even when I’m feeling sick, white rice usually heals my stomach. It has healing powers!
Growing up, my mom would always make rice in the rice cooker. It’s easy and pretty hands-off. So, naturally, that’s how I make rice too.
Today, however, I wanted to share a Cuban white rice recipe that you can make on the stovetop. I know not everyone has a rice cooker but that doesn’t mean you can’t enjoy this magical grain!
How To Make The Perfect Cuban White Rice Recipe
- Rinse the rice. First things first, whether you’re making rice on the stove or in a rice cooker, you must rinse the rice thoroughly. Using a strainer, rinse the rice under cool, running water until the water is clear. This will remove any dust, debris, and starch so it doesn’t clump up while cooking.
- Cook the rice. Once you rinse the rice, then it’s time to cook. In a saucepan, boil water over high heat. Stir in the rice, garlic, oil, and salt. I use and recommend vegetable oil over any other oil as it provides the fluffiness you want without the weird taste. It’s up to you, of course.
- Let the rice cook. After it boils, reduce heat to low. Cover and simmer for 18-20 minutes. DO NOT REMOVE THE LID. Allow the rice to completely absorb the rice. After 20 minutes, remove the saucepan from the heat. Do not uncover yet. Wait about 10 minutes then uncover and fluff with a fork.
The result is soft, fluffy white rice, not mushy or wet. It’s perfect!
Can you use a rice cooker to make Cuban white rice?
YES! Yes, you can! You use the same ingredients and the same process. You first rinse the rice then add all the ingredients to the pot, place the lid on top, set it, and forget it. It practically cooks on its on AND it will NOT lose its flavor.
Be sure to check the instructions of your particular rice cooker. Some have a one-button situation while others may have a completely different system so be mindful of that before you start cooking.
What To Serve With Cuban White Rice
Here are a few of my favorite recipes to either serve with white rice or use it as a base.
- 30-Minute Arroz Con Salchicha (Cuban-Style Yellow Rice + Sausage)
- Cuban-Style Black Beans (Frijoles Negros)
- Vaca Frita (Crispy Cuban Shredded Beef!)
- Cuban-Style Crispy Shredded Chicken (Vaca Frita de Pollo)
- Cuban-Style Beef Stew (Ropa Vieja)
- Classic Cuban-Style Arroz Con Pollo
- Cuban-Style Arroz Con Leche (Rice Pudding)
Can’t wait for you to make it!
- 2 cups long-grain white rice
- 2 1/2 cups water
- 1 clove garlic, smashed into a paste OR 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Using a strainer, rinse the rice under cool, running water until the water is clear.
- In a saucepan, boil water over high heat. Stir in the rice, garlic, oil, and salt. Reduce heat to low. Cover and simmer for 18-20 minutes. DO NOT REMOVE THE LID. Allow the rice to completely absorb the rice.
- After 20 minutes, remove the saucepan from the heat. Do not uncover yet. Wait about 10 minutes then uncover and fluff with a fork. Serve and enjoy!