Arroz Blanco Recipe (Colombian-Style White Rice)

Ingredients

• 370 g (2 cups)long-grain white rice, rinsed
• 830 ml (3½ cups)water
• 5 ml (1 teaspoon)salt
• 15 ml (1 tablespoon)oil

Instructions

1. 1

   Combine ingredients

   Put the rinsed rice in a medium saucepan and add the water, oil and salt.

2. 2

   Cook the rice

   Bring the mixture to the boil and let it boil for about 30 seconds. Turn the heat to low, cover the pan and cook for 15–20 minutes, or until the water has been absorbed and the rice is tender.

3. 3

   Rest and serve

   Take the pan off the heat and leave the rice to stand for 5 minutes before serving.

What is arroz blanco?

Arroz blanco means white rice in Spanish, and in Colombian cooking it is a familiar side dish served alongside many kinds of meals. This version keeps the preparation simple: long-grain rice cooks with water, salt and a little oil.

Rinsing the rice first and letting it rest after cooking help make a straightforward pot of tender rice that is easy to serve with the rest of the meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 7g protein, 74g carbs, 4g fat.

Most of the carbohydrates in a serving come from the rice; the oil contributes most of the fat, while the rice provides a modest amount of protein. Pair it with vegetables and a protein-rich main to make a more balanced plate.

Choosing and rinsing the rice

Long grain: it is the variety specified here and cooks into distinct grains when handled gently.

Rinsing: wash the rice before it goes into the pan, as directed. Drain it well so you do not add extra water to the measured amount.

Getting the simmer right

Initial boil: bring the rice, water, oil and salt to a boil, then let it boil for about 30 seconds.

Low heat: cover the pan and reduce the heat. A gentle cook helps the rice absorb its water without boiling vigorously.

How to tell when it is done

Water: after 15–20 minutes, check whether the water has been absorbed. If the rice is still firm and there is water left, continue cooking until it is tender.

Texture: the finished rice should be tender rather than crunchy. Keep the lid on during cooking so the steam stays in the pan.

Why the resting time matters

Rest: once the pan is off the heat, leave the rice covered for 5 minutes as specified. This gives it a little time to settle before serving.

Serving: fluff the rice gently before bringing it to the table, taking care not to crush the grains.

What to serve with it

Everyday meals: use the rice as a neutral base alongside beans, vegetables, meat or fish.

Saucy dishes: serve it with a stew or another dish with plenty of sauce so the rice can take on those flavours.

Recipe notes & tips

• Measure the water and rice carefully for a consistent result.
• Drain the rinsed rice well before adding it to the pan.
• Keep the lid on while the rice cooks.
• Use low heat once the initial boil is over.
• Let the rice rest off the heat for the full 5 minutes before serving.

Variations

• Garlic: add a little minced garlic to the oil before adding the rice and water.
• Herbs: stir chopped fresh herbs through the cooked rice just before serving.
• Stock: replace some or all of the water with stock for a savourier result.
• Citrus: finish with a squeeze of lime for a bright note.
• Vegetables: serve with cooked vegetables or fold some into the rice after it is done.

Common mistakes to avoid

• Skipping the rinse: rinse the rice before cooking, as directed, and drain it well.
• Leaving the heat high: lower it after the brief boil so the rice cooks gently.
• Lifting the lid repeatedly: keep the pan covered so the cooking steam is retained.
• Cooking by the clock alone: check that the water is absorbed and the grains are tender.
• Serving straight away: allow the cooked rice to rest off the heat for 5 minutes.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 1 day. Reheat until steaming hot, adding a small splash of water if the rice has dried out.

Frequently asked questions