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Arroz blanco Puerto Rican style

Let’s make Arroz Blanco – white rice!

As many would know there are many ways to make Arroz blanco – white rice. Some folks steam it others don’t add seasonings and others do. Today you’re going to learn how to make Arroz Blanco – white rice Puerto Rican style.

So, making white rice is one of the easiest foods to make and the fastest foods to make it as well literally takes 20 minutes or less to make with that being said LET’S MAKE ARROZ BLANCO – WHITE RICE!

Now i normally use long grain rice yes it takes a few more minutes to cook but you get more for your money, and you’ll get more on your plate, so you’ll use less rice. Many people usually get confused or just don’t know exactly on how many cups of rice to use let me break it down to you because once you have the number of cups of rice you have to use and your measurements, you’ll be a pro-at making white rice.

So, once you have your long grain white rice you want to know how many people you are feeding so let’s say you have a family size of 5 then you want to take five cups of long grained rice. that will feed five people and depending on how much they eat meaning some people eat one scoop of rice and others will eat two scoops and seconds or leftovers. If your family of five eats very little and won’t eat seconds or leftovers, then you’ll want to take a cup out and make it four cups instead of five. If not, you can try the five cups of rice and see how much your family eats, then take it from there for the next time you make rice. weather it will give you an idea on how much cups of rice you’ll have to make for your family. Once you measure it a few times and get the hang of it you will be able to eyeball it.


Ingredients and recipe provided is intended for two people remember you will use the number of cups of rice for each person that you will be feeding. As mentioned above.

  • 2 cups of white long grain rice
  • 2 teaspoons of salt
  • 2 tablespoons of (any cooking oil of your choice)
  • 2 1/2 water

So, you will need the number of cups of rice equal to the number of people you are feeding next you will want to wash your rice thoroughly with cold tap water. Once your rice is washed and rinsed you want to add your rice to a cooking pot. We Puerto Ricans normally use a Imusa pots they are good to cook any types of foods, but we use them mainly for rice. Because it helps to make what Puerto Ricans call Pegao / Crispy rice. But that’s another lesson in itself. And i will show you in another post.

You will then add the water to the rice, remember 2 cups of rice you’ll need 2 1/2 cups water, you’ll add the cooking oil and salt and mix on high heat.

Now there is an old trick that i use to be certain on my measurements

1. you take a spoon and place it in the middle of the pot and if it stands up freely then you know that the measurements are correct

2. You take your finger and place it in the middle of the pot and if the water reaches the first cress of your finger, then your measurements are correct.

Believe it or not both methods work! Once you’ve added your ingredients you stir and let cook uncovered on high heat until the water has evaporated, and the rice is semi dried. Once your rice is semi dried and the water has evaporated you will then take a rice spoon Cucharon and mix the rice technique is you want to move the rice from the bottom to the top and the rice from the top to the bottom then this is optional but helpful you can 1. cover the pot with its lid or what i always do is take a paper towel sheet and cover the rim of the pot then place the pot lid. let it cook for another 5-6 minutes and turn once more and it’s all done. At this point you want your rice to be soft. If your rice is soft and tender it is done, if it is not then no worries, you’ll want to simply add half a cup of water and cover let cook a bit longer about 3 more minutes.

For more cultured styles on how to cook white rice refer to my cookbook titled SPILLING THE BEANS Available on Paperback book and eBook. Don’t have Kindle? No worries! UNLIMITED KINDLE


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