Cuban White Rice (Arroz Blanco)

Ingredients

• 185 g (1 cup)long-grain white rice
• 475 ml (2 cups)water
• 30 ml (2 tablespoons)vegetable oil
• 5 ml (1 teaspoon), or more to tastesalt
• to serveCuban picadillo
• to serveCuban shrimp Creole (camarones enchilados)
• to serveblack beans (frijoles negros)

Instructions

1. 1

   Rinse the rice

   Put the rice in a strainer and rinse it under cool running water until the water runs clear.

2. 2

   Bring to boil

   Add the rinsed rice and 475 ml (2 cups) water to a large saucepan. Stir in the vegetable oil and 5 ml (1 teaspoon) salt, then bring to a boil.

3. 3

   Simmer covered

   Turn the heat to low, cover the saucepan and simmer for about 15 minutes, until the rice is tender and the water has been absorbed.

4. 4

   Keep the lid on

   Leave the saucepan undisturbed while the rice cooks; lifting the lid lets steam escape and may leave the rice dry or firm.

5. 5

   Rest off heat

   Take the saucepan off the heat and leave the lid in place for 5 minutes.

6. 6

   Fluff with fork

   Use a fork to fluff the rice gently for no more than 30 seconds. Avoid stirring it with a spoon or working it too much.

7. 7

   Check the texture

   The rice should be soft and fluffy, rather than wet or mushy.

8. 8

   Serve the rice

   The 2:1 water-to-rice ratio should make approximately 3 cups of cooked rice. Serve with your chosen accompaniments.

What is arroz blanco?

Arroz blanco means white rice in Spanish and is a familiar Cuban side dish, made simply with long-grain rice, water, oil and salt. Its mild flavour makes it a useful base for meals with beans, meat or seafood.

This version relies on a covered simmer and a short rest off the heat. Those steps help the grains cook evenly and finish tender without becoming soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 3g protein, 37g carbs, 7g fat.

The rice supplies most of the carbohydrates, while the vegetable oil contributes most of the fat; the rice provides a little protein. Pair a portion with black beans or a protein-rich main and vegetables for a more balanced plate.

Why rinse the rice?

Rinsing: run cool water over the rice in a strainer until it runs clear. This washes away loose surface starch, which can otherwise make the grains stick together.

Getting the water ratio right

The recipe uses two parts water to one part rice by volume. Measure both carefully so the rice can absorb the water during the covered simmer.

Oil and salt: add them to the saucepan with the rice and water before bringing the mixture to a boil. The oil adds richness, while the salt seasons the rice.

Cook it undisturbed

Low heat: once the water boils, reduce the heat to low and cover the pan for about 15 minutes. Keeping the lid on helps retain the steam needed to cook the rice.

Doneness: look for tender grains and water that has been absorbed. If the rice is still firm, keep the lid on and allow it to finish cooking gently.

Rest before fluffing

Resting: leave the covered pan off the heat for 5 minutes after cooking. This gives the rice time to settle before you separate the grains.

Fluffing: use a fork and work gently for no more than 30 seconds. Too much stirring can break up the grains and make the rice mushy.

What to serve with it

Beans: pair the rice with frijoles negros for a straightforward Cuban-style plate. The rice also works well alongside Cuban picadillo or camarones enchilados.

Sauce: serve the rice with a saucy main so it can soak up some of the juices. Its mild flavour complements rather than competes with the rest of the meal.

Recipe notes & tips

• Rinse the rice until the water runs clear to remove loose surface starch.
• Measure the rice and water accurately to keep the stated 2:1 ratio.
• Once the pan is covered, leave it closed throughout the simmer.
• Keep the heat low after bringing the water to a boil.
• Rest the rice off the heat for 5 minutes before fluffing.
• Use a fork and fluff gently for no more than 30 seconds.

Variations

• Add garlic: stir a little minced garlic into the oil before adding the rice and water.
• Use olive oil: swap it for the vegetable oil for a different flavour.
• Serve with beans: pair the rice with frijoles negros for a simple plate.
• Add picadillo: serve the rice alongside Cuban picadillo for a heartier meal.
• Pair with shrimp: serve it with camarones enchilados and their sauce.

Common mistakes to avoid

• Skipping the rinse: the grains may be stickier; rinse until the water runs clear.
• Lifting the lid: steam escapes during cooking; keep the pan covered and undisturbed.
• Cooking over high heat: the rice may cook unevenly; reduce the heat to low after boiling.
• Fluffing too vigorously: the rice can turn mushy; use a fork gently for no more than 30 seconds.
• Skipping the rest: the rice may not settle properly; leave it covered off the heat for 5 minutes.

How to store

Refrigerate leftover rice in a covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of water if needed to loosen the grains.

Frequently asked questions