Arroz blanco (white rice) refers to plain, unseasoned rice commonly served in Latin American and Caribbean cuisine.
Jump to
It's a staple side dish, typically paired with meats, beans, and hearty stews.
This arroz blanco recipe is perfect for everyday meals-easy to make, full of flavor, and consistently fluffy.
Blending fresh aromatics and sautéing the rice adds depth, making it the perfect side dish for Latin-inspired recipes.
For more delicious rice recipes, check out my Mexican White Rice, Coconut Rice, Mexican Rice, and more on my site!
Ingredients You'll Need
- White rice: The base of the dish.You can substitute with other types of rice, but cooking time and water ratios may need adjustment.
- Onion and garlic: Create a flavorful base that infuses the rice with depth.
- Salt: Enhances the overall flavor of the dish.
- Olive oil: Used to sauté the rice. It can be substituted with any neutral cooking oil.
- Hot water: Helps speed up cooking and blends smoothly with the aromatics.
- Parsley: Adds a fresh, herbal note.
See the recipe card for quantities.
How to Make Arroz Blanco
Note: Full instructions are provided in the recipe card below.
1. Cover the rice with hot water and let it sit for 5 minutes. Then, drain it. Rinse under cold water until the liquid is clear, then shake off excess water.
2. Blend onion, garlic, salt, and 120 ml hot water until smooth.
3. In a saucepan, heat oil over medium heat. Sauté the rice until it begins to crackle, about 3 minutes.
4. Add the purée and 720 ml of hot water. Boil for 3 minutes.
5. Add salt and parsley, reduce the heat, cover, and simmer for 20 minutes, or until holes form. Fluff with a fork, discard parsley, and keep warm.
Hint: Rinsing the rice well removes excess starch and helps achieve fluffy, separate grains. For extra flavor, swap water with chicken broth/stock or add a bay leaf while cooking.
Storage, Make Ahead, & Freezing
Storage: Let the rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
Make Ahead: You can prepare the rice a day or two in advance. Reheat with a splash of water on the stovetop or in the microwave to restore moisture.
Freezing: Portion the rice into freezer-safe bags or containers. Freeze for up to 1 month. To reheat, thaw overnight in the fridge or warm directly from frozen with a bit of water.
Camila's Tips & Variations
- Rinse thoroughly: Rinse the rice until the water runs clear to remove excess starch and prevent stickiness.
- Add flavor: For extra depth, cook the rice in chicken or vegetable broth instead of water.
- Aromatics boost: Sauté a bay leaf or a few sprigs of fresh thyme with the rice for a subtle, fragrant aroma.
- Color twist: Add a pinch of turmeric, annatto powder, or paprika for an earthy flavor and color.
Want More Inspiration?
For more tips and information on cooking rice, check out this comprehensive guide on How to Make Basic White Rice from The Spruce Eats.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but the cooking time and water ratio will need to be adjusted. Brown rice takes longer to cook and typically needs more water.
Why is my rice mushy or sticky?
This usually happens when the rice isn't rinsed well or sautéed properly, or if too much water is used. Be sure to rinse the rice thoroughly, measure the water accurately, and don't skip sautéing-it helps seal the grains and improves texture.
Do I need to soak the rice before cooking?
Soaking isn't always necessary, but a short soak (like in this recipe) can help the grains cook more evenly and reduce cooking time.
Pair with
You may also like
Recipe
Arroz Blanco
Ingredients
- 480 ml (2 cups) long-grain white rice
- Hot water , as needed
- 1 medium onion , minced
- 1 garlic clove , minced
- 2 teaspoons kosher salt or as needed
- 60 ml olive oil
- 2 parsley sprigs
Instructions
- Cover the rice with hot water and let it stand for 5 minutes. Drain using a fine mesh strainer.
- Rinse the rice under cold running water in the strainer until the water runs clear. Shake the strainer well to remove excess water.
- In a blender, purée the onion, garlic, salt, and 4 fl oz (120 ml) of hot water until smooth.
- Heat the canola oil in a medium saucepan over medium heat. Add the rice and sauté, stirring frequently, until it begins to crackle-about 3 minutes.
- Pour in the puréed mixture along with 24 fl oz (720 ml) of hot water. Bring to a rolling boil and let boil for 3 minutes.
- Season with additional salt if needed, and add the parsley. Reduce the heat to low, cover tightly, and simmer until small holes form on the surface of the rice-about 20 minutes. Fluff with a fork, discard the parsley, re-cover, and keep warm until ready to serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
