White Rice

Ingredients

• 7.5 ml (1½ teaspoons)olive oil
• 1garlic clove, mashed with the blade of a chef’s knife
• 185 g (1 cup)Canilla rice, rinsed and drained
• 480 ml (2 cups)boiling water
• 1 teaspoonkosher salt

Instructions

1. 1

   Heat the oil

   Set a small pot over medium heat and add the olive oil.

2. 2

   Cook the garlic

   Add the mashed garlic and sauté for 1 minute, until golden brown.

3. 3

   Toast the rice

   Add the rice and sauté for 1 minute, stirring constantly.

4. 4

   Add the water

   Pour in the boiling water and let it boil for 1 minute.

5. 5

   Season the rice

   Add the salt and stir.

6. 6

   Simmer covered

   Cover the pot and simmer for 12 minutes.

What is Venezuelan white rice?

White rice is a familiar staple on Venezuelan tables, often served alongside beans, meat or vegetables. This version builds flavour with a little olive oil and garlic while keeping the rice itself simple.

Rinsing the rice and briefly sautéing it before adding water are the key choices here. They help the grains cook up with a loose texture rather than a starchy, clumped finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 3g protein, 37g carbs, 2g fat.

The rice supplies most of the carbohydrates, while the olive oil contributes most of the fat; the recipe is modest in protein. Balance the plate by serving it with beans or another protein-rich dish and vegetables.

Why rinse and sauté the rice?

Rinsing: wash the rice until the water runs clearer, then drain it well. This removes surface starch that can make the cooked grains stick together.

Sautéing: stir the drained rice in the garlic-scented oil for the full minute. Keep it moving so the grains are coated without browning unevenly.

Getting the garlic right

Golden garlic: sauté the mashed clove for 1 minute, watching closely as it colours. Garlic can turn bitter if it gets too dark.

Even flavour: the garlic stays in the pot as the rice cooks, lending a gentle savoury note throughout. Stir the salt in after adding the water, as directed.

How to tell when the rice is done

Covered cooking: keep the pot covered during the 12-minute simmer so the rice cooks in the steam. Avoid lifting the lid while it cooks.

Texture: after the stated cooking time, the grains should be tender and separate. If the rice is not yet tender, replace the lid and continue cooking briefly, checking again.

Serving and timing

The method takes 16 minutes in total, so have the rinsed rice and boiling water ready before you start. A small pot with a well-fitting lid helps maintain steady steam.

Serve the rice with beans, sautéed vegetables or a main dish with a sauce. Its mild garlic flavour complements bold sides without competing with them.

Recipe notes & tips

• Rinse the rice thoroughly, then drain it well so excess water does not affect the cooking.
• Use boiling water as listed to keep the cooking sequence on track.
• Stir constantly during the minute of sautéing so the rice is evenly coated.
• Keep the pot covered for the full 12-minute simmer.
• Measure the salt before adding it so you can stir it in promptly.

Variations

• Herb finish: fold in chopped fresh parsley after cooking for a fresh note.
• Citrus lift: serve with a little lime juice squeezed over the rice at the table.
• More garlic: add another mashed clove if you prefer a stronger garlic flavour.
• Vegetable side: serve with cooked peas or carrots for extra colour alongside the rice.

Common mistakes to avoid

• Skipping the rinse: surface starch can leave the grains sticky; rinse and drain the rice before cooking.
• Burning the garlic: it can become bitter; take care to stop at golden brown after about 1 minute.
• Leaving rice unstirred: it may toast unevenly; stir constantly during the 1-minute sauté.
• Lifting the lid: steam escapes and interrupts cooking; keep the pot covered during the simmer.
• Using unboiled water: it changes the stated cooking sequence; add boiling water to the pot.

How to store

Cool leftover rice promptly, transfer it to a covered container and refrigerate for up to 3 days. Reheat until steaming hot, adding a small splash of water if it seems dry.

Frequently asked questions