This Arroz Blanco recipe (White Rice) is the base of Dominican lunch menus, one of the components of La Bandera Dominicana. The perfect Arroz Blanco is proof of expertise for any Dominican cook.

– 5 tablespoons vegetable oil, divided – 2 teaspoons salt – 4 cup rice, (long grain, Carolina)


Heat the water:

In a medium aluminum pot (Amazon affiliate link) (minimum 2.5 liters [0.5 gal] capacity) heat 3 tablespoons of oil over medium heat, add the salt.  When the oil is a little hot add 6 cups [1.4 liters] of water, taking care not to splash. If you use another type of pot, just combine oil, salt, and water and heat over medium heat.

Adding the rice:

When the water reaches boiling point, add the rice and cook, stirring regularly to prevent it from sticking to the bottom.

Covering the rice:

When the water has evaporated, cover with the lid and cook over very low heat (but enough to generate steam) for 15 minutes. Remove the lid, stir, add the remaining oil and cover again. This oil will help the rice to shine, and the concón will be crispier. In 5 more minutes taste the rice, it should be firm but soft inside. If necessary cover again and leave for another 5 minutes on low heat.


As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy). Scrape off the concón (rice stuck to the bottom) and serve on the side. Serve with meat, fish or seafood, salad, and beans.

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