Peruvian white rice

Ingredients

• 380 g (2 cups)long-grain white rice
• 590 ml (2½ cups)water
• 15 ml (1 tablespoon)vegetable oil
• 1garlic clove, lightly crushed (optional but traditional)
• to tastesalt

Instructions

1. 1

   Rinse the rice

   Put the rice in a bowl and rinse it two or three times, until the water looks clearer. This removes some of the surface starch and helps prevent the grains from sticking together.

2. 2

   Fry the garlic

   Heat the oil with the garlic in a medium saucepan. Fry gently without letting the garlic brown too much.

3. 3

   Add the rice

   Drain the rice, add it to the pan and fry for 1 minute, stirring constantly.

4. 4

   Add water and salt

   Pour in 590 ml (2½ cups) of water and season with salt to taste. Stir once to combine.

5. 5

   Cook until pitted

   Cook over a medium heat until the water begins to evaporate and small holes appear across the surface of the rice.

6. 6

   Cover and simmer

   Turn the heat down low and cover the pan. Cook for 12–15 minutes without lifting the lid.

7. 7

   Rest and fluff

   Turn off the heat and leave the rice to rest for 5 minutes. Fluff it gently with a fork to separate the grains.

What is Peruvian white rice?

White rice is a familiar everyday accompaniment in Peru, served alongside all kinds of dishes. This version uses long-grain rice, water and a little oil, with garlic for a traditional aromatic note.

The method is straightforward: rinse the rice, briefly fry it, then let it cook covered. That short frying stage and the undisturbed steaming help produce distinct, fluffy grains.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the vegetable oil contributes the fat; the small amount of garlic adds aroma rather than much protein. Pair a serving with a protein-rich main and vegetables or beans for a more rounded plate.

Why rinse the rice?

Surface starch can make cooked rice clump together. Rinsing it two or three times, until the water looks clearer, helps remove some of that starch.

Drain the rice well before adding it to the oil so it fries briefly rather than releasing excess water into the pan.

The garlic and oil

A lightly crushed garlic clove perfumes the oil as it warms, giving the rice a subtle savoury aroma. Keep the heat gentle and avoid browning the garlic too deeply, which can make its flavour harsh.

The garlic is optional, so you can leave it out for a plainer side dish. The rice still follows the same cooking method.

Getting the water ratio right

This recipe uses 590 ml of water for 380 g of rice. Measure both carefully, as changing the proportions can affect how tender and separate the grains turn out.

After adding the water and salt, stir once to distribute them. Avoid repeatedly stirring during cooking, which can disturb the grains.

Watch for the surface holes

During the initial cooking over medium heat, look for small holes forming across the surface as the water evaporates. This is the cue to cover the pan and turn the heat down.

Once covered, leave the rice undisturbed for 12–15 minutes. Lifting the lid lets steam escape and makes it harder to judge the cooking.

Rest before fluffing

A 5-minute rest off the heat lets the remaining steam finish settling through the rice. Keep the lid on during this pause.

Use a fork to lift and separate the grains gently rather than pressing or stirring them vigorously. Serve as a side with stews, beans, meat, fish or vegetables.

Recipe notes & tips

• Rinse the rice two or three times, stopping when the water looks clearer.
• Drain the rice well before frying it in the oil.
• Keep the garlic lightly coloured rather than letting it turn dark brown.
• Stir just once after adding the water and salt.
• Keep the lid on throughout the 12–15-minute covered cooking stage.
• Rest the rice for 5 minutes before fluffing it with a fork.

Variations

• Skip the garlic: Leave it out for a milder, more neutral side.
• Use another oil: Choose a neutral cooking oil if vegetable oil is unavailable.
• Add herbs: Fold chopped fresh herbs through the rice after cooking.
• Serve with vegetables: Pair it with cooked vegetables for a colourful accompaniment.
• Add citrus: Serve with a squeeze of lime for a fresh note.

Common mistakes to avoid

• Skipping the rinse: Rinse the rice two or three times to remove some surface starch and help the grains stay separate.
• Browning the garlic: Fry it gently and take care not to let it become too dark.
• Adding extra water: Measure the 590 ml carefully so the rice does not turn overly soft.
• Stirring repeatedly: Stir only once after adding the water, then leave the rice alone.
• Lifting the lid: Keep the pan covered for the full 12–15 minutes so steam stays inside.
• Fluffing too soon: Let the rice rest for 5 minutes off the heat before separating the grains.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions