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.

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.

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.

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!