Arroz Blanco (white rice)

READY IN: 50mins
Recipe by James Craig

This recipe appeared in a Cooking Light magazine

Top Review by Acerast

Although I followed the directions exactly, it didn't turn out as I had hoped. Not only did it take a great deal of time, but the end result was a bit softer in texture than I like in rice. It was also very oily - which suprised me - especially for a Cook Light recipe.

Ingredients Nutrition


  1. Pour hot water over the rice and let stand for about 10 minutes.
  2. Drain the rice and rinse well in cold water.
  3. Let the rice drain for a few minutes.
  4. In a medium size saucepan with a tightfitting lid, heat the oil over a medium low heat.
  5. Add the onion and garlic and cook until translucent, stirring constantly.
  6. Add the rice and cook just until the grains are coated with the oil.
  7. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice.
  8. Do not stir Wrap the lid of the saucepan with a small terry cloth dish towel.
  9. Place the lid tightly over the saucepan so that none of the steam can escape.
  10. Set aside in a warm place for about 20-30 minutes, so that the rice can continue to cook and the grains expand.
  11. Stir the rice well before serving.

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