Arroz

For long-grain white arroz, rinse until the water runs mostly clear. Put one part arroz and one and a half parts water in a pan; cover, simmer gently for 10–12 minutes, then take off the heat and leave covered for 10 minutes before fluffing.

Rinsing dry arroz removes loose surface starch, which helps keep the grains separate in pilaf-style dishes and as a side. Skip it when you want a creamy result, such as rice pudding.

Cool it quickly, ideally within an hour, and refrigerate in a covered container. Eat it within a day, and reheat it only once until steaming hot throughout; don’t leave cooked rice sitting at room temperature.

Yes. Freeze it soon after cooking in small, airtight portions so it cools and reheats evenly. Thaw it in the fridge or reheat from frozen until steaming hot throughout.

Arroz is the basis of dishes such as paella, arroz con pollo and arroz con leche. It also works in pilaf, fried rice, soups and as a plain accompaniment to beans, vegetables or fish.

For a similar role on the plate, use bulgur, couscous or quinoa, following their own cooking instructions. In risotto or rice pudding, those swaps won’t give the same creamy texture as arroz.

“Arroz” is the Spanish and Portuguese word for rice. It can refer to the grain itself or to a rice dish, as in arroz con pollo.