Plain White Rice (Arroz Blanco)

🧂 Ingredients

• 2 cups long-grain white rice

  jasmine or canilla
• 2 tablespoon oil

  vegetable or olive oil
• 1 teaspoon salt

  (optional)
• 2 and ½ cups water

Instructions

• 1 Using a mesh strainer, rinse the rice under cold running water until the water
  runs clear. Drain the rice well, letting all the water run off and set it aside.
• 2 In a caldero (or heavy-bottomed pan), heat the oil. Once it's hot, carefully add
  2 ½ cups of water and salt. Bring the water to a boil.
• 3 Add the rice, give it a stir, and bring to a boil again. Keep stirring until the
  water evaporates.
• 4 Cover the pot, and turn the burner down to the lowest setting. Let the rice cook
  for 20 minutes. Do not lift the lid while the rice is cooking.
• 5 Once the rice is done, turn off the burner and let it sit, covered, for 5-10
  minutes. Once it's rested, uncover the rice and taste it; the grains should be
  tender and separated. Fluff the rice with a fork and serve.

Nutrition Info