Arroz Blanco [Video+Recipe] Dominican White Rice

Learn how to make arroz blanco, or Dominican rice, the base of Dominican lunch menus, one of the components of La Bandera Dominicana, and the ultimate test of the good cook.

Course Lunch

Cuisine Dominican, Latino

Keyword arroz blanco recipe, dominican lunch, dominican rice, la bandera dominicana

Cook Time 40

Total Time 40

Servings generous servings

Calories 830kcal

Author Clara Gonzalez

Ingredients

5 tablespoons vegetable oil divided
4 teaspoons salt
4 cups rice (long grain, Carolina)

Instructions

1. Heating 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.

2. Adding rice

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

3. Covering 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.

4. Serving

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), and fluff it with a fork. Scrape off the concón (rice stuck to the bottom) and serve separately.
Serve per suggestions above the recipe

Video

Notes

For tips and tricks to get the perfect arroz blanco, see the paragraphs above the recipe card.

Nutrition