Basic White Rice
Arroz Blanco
To cook a small amount of white rice the Mexican way, I use a heavy, stainless steel 2-quart saucepan with a cover. The raw rice is sautéed in oil, then simmered slowly in hot water or broth, like a pilaf.
Ingredients
Makes 4 servings
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- ½ teaspoon salt
- 2 cups water or canned fat-free reduced-sodium chicken broth
Instructions
- Heat the oil in a 2-quart wide saucepan or deep skillet.
- When the oil shimmers, add the rice and cook, stirring, until the rice is opaque and starts to change color, but doesn’t brown, about 5 minutes.
- Add the liquid all at once, stir and bring to a boil.
- Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
- Remove the pan from the heat and let the rice stand 5 minutes.
- Stick a fork into the bottom of the pan to check for remaining moisture.
- If just dry on the bottom, fluff the rice with the fork and serve.
- If not, cover and let stand 5 more minutes
Notes / Tips / Wine Advice:
Serve hot.