White Rice / Arroz Blanco Recipe

Rinse the rice

Place the 1.5 cups of long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 1–2 minutes). Drain thoroughly. This removes excess surface starch and prevents gummy rice.

Toast (optional) and combine

In a medium saucepan with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the drained rice and cook, stirring constantly, for 1–2 minutes until some grains appear slightly translucent at the edges and smell lightly toasted. This step improves texture but can be skipped. Add 2.25 cups water, 3/4 teaspoon kosher salt, and 1/4 teaspoon sugar to the rice. Stir once to distribute.

Bring to a simmer

Increase heat to medium-high and bring the mixture to a gentle rolling simmer. Do not cover yet. Once it reaches a steady simmer, reduce heat to the lowest setting that keeps a bare gentle simmer.

Cover and cook

Cover the saucepan with the lid and cook undisturbed for 15 minutes. Do not lift the lid or stir during this time; steam is what finishes the rice. After 15 minutes, turn off the heat but keep the lid on. Let the rice rest, covered, for an additional 10 minutes to finish steaming and firm up the grains.

Fluff

Remove the lid. Use a fork to gently fluff the rice, separating the grains. If using, add 1 tablespoon unsalted butter and gently fold until melted and incorporated. Taste and adjust seasoning if needed (add a pinch of salt if desired).

If desired, stir in 1 tablespoon chopped fresh cilantro and 1 teaspoon lime juice for a bright finish. Serve immediately.