White Rice Simple and Basic (Puerto Rican style) Arroz blanco
 Arroz blanco Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.0
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,171.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 0.0 g
- Protein: 3.0 g
View full nutritional breakdown of White Rice Simple and Basic (Puerto Rican style) Arroz blanco calories by ingredient
Introduction
This is simple and basic recipe for white rice. It goes with almost anything, from a fried egg on top, steak, salad, chicken, fish, stew, soup, etc. Flavors can be added (parsley, garlic, onion, cilantro, peppers, spices, substitute water for stock, etc.) ¡Buen provecho! Enjoy! This is simple and basic recipe for white rice. It goes with almost anything, from a fried egg on top, steak, salad, chicken, fish, stew, soup, etc. Flavors can be added (parsley, garlic, onion, cilantro, peppers, spices, substitute water for stock, etc.) ¡Buen provecho! Enjoy!Number of Servings: 4
Ingredients
-
1 1/2 cup of water
1 tsp. of salt (or 3tsp)
1 tbsp. of extra virgin olive oil
1 cup of white rice – short grain
Tips
* You may want to rinse the rice before cooking. Just run in cold water and drain.
* Use a good pot or “caldero” with a good lid. Get to know your “caldero” some need a little adjustment, like adding more water. I have been using mine for 15 years.
* Simple variations may be done for your taste, for example if you want your rice to be stickier just turn it before it completely dries (see step 5).
*If a larger grain is used more water should be added to recipe.
* If some rice stick to the bottom of the pot it is called “pegao” and it is delicious.
Directions
1) In a pot put the water and the salt, mix well. Taste if you don’t taste a little bit of salt put a little more without making it too salty.(salt to taste)
2) Add the olive oil and bring to a boil.
3) Add the rice and stir well. Leave it uncovered.
4) Bring down to medium-heat and let it simmer, allowing the rice to absorb the water.
5) Once the water has been absorb and evaporated and you see no water in the bottom of the pot fold the rice making sure the rice at the bottom is now on top and vice versa.
6) Cover quickly with lid.
7) Reduce the heat to very low and leave it covered for 15-20min. Don’t lift the lid. It should cook with the remaining vapor.
8) Uncover, fluff and taste, it should be cooked and wonderful.
Serving Size: 1 cup of uncooked rice makes 3 cups of cooked rice. About 4 servings of ¾ cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MACARAGA.
2) Add the olive oil and bring to a boil.
3) Add the rice and stir well. Leave it uncovered.
4) Bring down to medium-heat and let it simmer, allowing the rice to absorb the water.
5) Once the water has been absorb and evaporated and you see no water in the bottom of the pot fold the rice making sure the rice at the bottom is now on top and vice versa.
6) Cover quickly with lid.
7) Reduce the heat to very low and leave it covered for 15-20min. Don’t lift the lid. It should cook with the remaining vapor.
8) Uncover, fluff and taste, it should be cooked and wonderful.
Serving Size: 1 cup of uncooked rice makes 3 cups of cooked rice. About 4 servings of ¾ cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user MACARAGA.