Arroz Blanco
A simple yet essential Peruvian white rice, made fluffy and flavorful by toasting long-grain rice with garlic before steaming. The perfect foundation for any Peruvian meal, from lomo saltado to aji de gallina.
For 4 servings
7 steps. 20 minutes total.
- 1
Rinse the rice thoroughly in a fine-mesh sieve under cold running water
- a.Continue rinsing for 1-2 minutes until the water runs clear. This crucial step removes excess starch and prevents gummy rice. Drain completely.
- 2
Step 2
- a.In a medium saucepan with a tight-fitting lid, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant. Be careful not to let it brown, as it will become bitter.
- 3
Add the well-drained rice to the saucepan
- a.Stir continuously for 1-2 minutes to coat each grain in the garlic-infused oil. The grains will become slightly translucent at the edges.
- 4
Carefully pour in the 3 cups of water and add the salt
- a.Give the mixture one final, quick stir to combine. Increase the heat to high and bring to a rolling boil.
- 5
Step 5
- a.As soon as the water is boiling, immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer undisturbed for 15 minutes. Do not lift the lid during this time.
- 6
After 15 minutes, turn off the heat completely
- a.Let the rice rest, still covered, for an additional 5-10 minutes. This allows the residual steam to finish cooking the grains perfectly.
- 7
Remove the lid and gently fluff the rice with a fork to separate the grains
- a.Serve warm as an accompaniment to your favorite Peruvian dishes.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The 1:2 rice-to-water ratio is key for long-grain white rice. Adjust if using a different type of rice.
- 2Resist the urge to peek! Lifting the lid releases steam, which is essential for cooking the rice evenly.
- 3For extra fluffy rice, you can place a clean kitchen towel between the pot and the lid before simmering. This absorbs excess condensation.
- 4Toasting the rice and garlic is the signature step that distinguishes Peruvian rice. Don't skip it for the most authentic flavor.
- 5If your rice is still a bit hard after resting, add a couple of tablespoons of water, cover, and steam on low heat for another 5 minutes.
Adapt it for your goals.
Broth Infusion
Replace the water with an equal amount of chicken or vegetable broth for a richer, more savory flavor.
Veggie Add inVeggie Add-in
Sauté 1/4 cup of finely diced carrots, peas, or corn with the garlic before adding the rice for extra color and nutrients.
Herbaceous TwistHerbaceous Twist
Stir in a tablespoon of freshly chopped cilantro or parsley after fluffing the rice for a fresh, aromatic finish.
Why this is on our healthy list.
Quick Energy Source
As a simple carbohydrate, white rice is easily digested and provides a rapid source of energy for the body and brain, making it ideal for refueling.
Foundation of a Balanced Meal
This simple rice serves as a neutral base, perfect for pairing with protein-rich stews, lean meats, and vibrant vegetables, helping to create a complete and satisfying meal.
Easy to Digest
Being low in fiber and fat, white rice is gentle on the digestive system, making it a suitable option for individuals with sensitive stomachs or during periods of digestive distress.
Frequently asked questions
Gummy rice is usually caused by two things: not rinsing the rice enough to remove excess surface starch, or using too much water. Ensure the water runs clear when rinsing and stick to the 1:2 rice-to-water ratio.