Arroz Blanco (Colombian-Style White Rice)

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Arroz blanco

Plain white rice  or Arroz Blanco is the perfect accompaniment to any Colombian meal. In my family we would eat white rice as a side dish with everything. For my grandmother, the coffee pot,the rice maker and the pressure cooker were all the kitchen gadgets she needed. She use to get up every morning and make coffee and white rice and keep it in the rice maker warm for the day.

White Rice or arroz Blanco

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Ingredients

(SERVES 4- 6)

  • 2 Cups long grain white rice, rinsed
  • 3/12 cups water
  • 1 teaspoon salt
  • 1 tablespoon oil

White rice-Colombian Recipes

Directions

  1. In a medium pot, place the rice and add the water, oil and salt.
  2. Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
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Comments

  1. Andrea says

    Erica,

    I make rice differently. We are from Bogota, Colombia, and I don’t know if it makes a difference, but this is how we do it:

    First we fry some green onions (un gajo o dos), garlic (un diente) and a pinch of salt for taste. Then after it starts getting brownish we put the rice and fry it for a little bit. We then pour the water, we do as you do on your recipe so 2 cups of rice means 4 of water. When the water starts boiling we put a teaspoon of margarine and a few lemon drops and cover the pot until the rice gets cooked and grows. Then we mix it to make sure that it is soft and dry, and we eat it. It’s absolutely delicious!

    If you ever have the time to try it, let me know what you think!

    • Katie says

      yes i use 2 cloves of garlic. and always make sure to use enough oil for leftover PEGA!!!!!!!!! =) i never measure. just make sure the water is at the first index finger kuncle ABOVE the rice.

    • Nancy says

      Hello Andrea – I’m from bogota colombia also, and I been looking for someone that can help me with recipes from my homeland- I been here in the USA for about 15yrs and I have a family of my own now and I really would like to go back to my roots, as far as the cooking goes… I can use any type of basic recipes… Thank you so much for any help u can give me….

    • says

      I spent some time in Cali, Colombia and love the recipes. I get hungry for so many things I can’t get here in the U.S. I have a friend from there who shares some recipes and try to make them as closely as possible. Thanks for sharing…

  2. Leele says

    Hello,

    I love this website, so many yummy reciepes to make! I’m on a quest. Trying to find different white rice reciepes. Andrea I saw your version of white rice and I wonder if it’s what my boyfriends mother uses when she makes white rice. She’s from Ecuador and her rice is out of this world good. She claims it’s just rice, oil and salt but it tastes different from any other white rice I’ve ever had. So in stead of spying on her when she cooks I’ll try this. Thanks!!
    She kicks me out of the kitchen anyhow lol.

  3. Kathryn says

    Do you cover the rice as it’s cooking or leave it uncovered? When my Colombian sister-in-law makes rice, she cooks it uncovered for a period of time then covers it at the end. I love her rice but have never been able to duplicate it at home.

  4. Kathryn says

    Posted originally on 6/19/10

    Do you cover the rice as it’s cooking or leave it uncovered? When my Colombian sister-in-law makes rice, she cooks it uncovered for a period of time then covers it at the end. I love her rice but have never been able to duplicate it at home.

    P.S. I’ve been trying to make Colombian style rice all summer and it is still not coming out right.

  5. Diana says

    Kathryn,

    I make my white rice almost exactly as Erica’s except I use vegetable oil and sprinkle a little bit of onion powder and garlic powder for flavor. The trick is to change the temperature to low after it boils and wait until the foamy starch goes down before covering it. If you cover it right after it boils it will overflow. Cook it on low for about 20 minutes after you cover it or until you see small holes in the rice which means the water has been absorbed.

  6. Maria says

    Hi Erica! Thank you for your wonderful and yummy recipes. I’m mexican w/ a colombian boyfriend. So needless to say your site has been the most helpful. And I have to say my boyfriend has loved everything I’ve cooked especially this rice :)

  7. Lillian Salva says

    Please include me again in your distribution list. My account was hacked and lost contant with you. I love your web page! Lillian

  8. Mary says

    I make a pretty good pot of rice, but I have never been able to get that perfect Colombian flavor. I’ve tried watching my aunts and abuelita do it, but mine cones out different. Makes me sad. :( I have never used oil, though. Maybe that’s the secret truck I’ve been missing all these years. It’s really interesting how something so straightforward and universal as rice can come out so different for everyone who makes it. We all have our signature Ruybe flavor.

  9. Mary says

    Omg. I typed that on my phone and now see all the typos. Lol

    Mine comes* out different
    Trick* not truck
    Rice* how on earth did it say Ruybe? Lol

    How embarrassing

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