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Ingredients
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Rice
Aromatics & Fat
Finish (optional)
Method
Rinse and Measure
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, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents clumping.
Drain the rice well and set aside for a minute while you measure the water and preheat the pot.
Cook
Heat oil
In a medium saucepan with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium heat until shimmering (about 30 seconds). If using butter, add 1 teaspoon now and let it melt.
Toast rice (optional but recommended)
Add the rinsed and drained rice to the hot oil. Stir and cook for 1–2 minutes, coating the grains and lightly toasting them; this helps keep the grains separate.
Add water and salt
Carefully add 3 cups water and 3/4 teaspoon kosher salt to the pot. Stir once to distribute salt and rice. Increase heat to high to bring to a gentle boil.
Simmer covered
As soon as the water reaches a steady simmer with small bubbles (not a furious boil), reduce heat to the lowest setting so the pot barely simmers. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.
Rest off heat
After 15 minutes, turn off the heat but keep the lid on. Let the rice rest, covered, for an additional 8–10 minutes. This finishing steam completes the cooking and yields fluffy rice.
Fluff and finish
Remove the lid and use a fork to gently fluff the rice, separating the grains. If using, stir in 1 tablespoon chopped cilantro or parsley and 1 teaspoon lime juice to taste. Adjust salt if needed.
Serve & Store
Serve the arroz blanco hot as a side dish. Leftover rice cools quickly: transfer to an airtight container and refrigerate within 1 hour for up to 3–4 days. Reheat with a splash of water in a covered pan or microwave to restore moisture.