Arroz Blanco
Venezuelan White Rice
A simple yet essential Venezuelan white rice, cooked to fluffy perfection. This versatile side dish is a staple accompaniment to many traditional meals.
🧂 Ingredients
- 2 cups Long-grain white rice(Such as Basmati or Jasmine. Rinsing is crucial for fluffy rice.)
- 3 cups Water(Or low-sodium chicken/vegetable broth for added flavor.)
- 2 tbsp Vegetable oil or lard(Adds a subtle richness and helps toast the grains.)
- 1 tsp Salt(Or to taste. Adjust based on whether you use broth.)
👨🍳 Instructions
- 1
Rinse the rice thoroughly under cold running water. Swirl the rice in a fine-mesh sieve or a bowl with water until the water runs clear, removing excess starch. Drain well.
⏱️ 5 minutes - 2
Heat the oil or lard in a medium saucepan or pot over medium heat. Add the drained rice and stir constantly for about 2-3 minutes, until the grains are lightly toasted and smell slightly nutty. Be careful not to burn the rice.
⏱️ 3 minutes - 3
Pour in the water (or broth) and add the salt. Stir to combine, scraping up any bits from the bottom of the pot. Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 5 minutes - 4
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid. Simmer gently for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time.
⏱️ 18-20 minutes - 5
Remove the pot from the heat and let it stand, covered, for another 5-10 minutes. This allows the steam to finish cooking the rice and make it extra fluffy. Fluff the rice gently with a fork before serving.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓Resist the urge to lift the lid while the rice is simmering; this releases crucial steam needed for cooking.
- ✓The rice is done when it's tender and all the liquid has been absorbed. A fork should slide easily through it.
- ✓Arroz Blanco is a fundamental side dish in Venezuelan cuisine, perfect with stews, grilled meats, or fish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For Arroz Blanco con Ajo (Garlic White Rice), sauté 2-3 minced garlic cloves with the rice in step 2 until fragrant.
- For Arroz Blanco con Comino (Cumin White Rice), add 1/2 teaspoon of ground cumin along with the salt in step 3.