Arroz Blanco Puertorriqueño
Arroz Blanco is traditional Puerto Rican white rice cooked in a caldero (or a dutch oven). It's fluffy, dry, and delicious white rice that's the perfect accompaniment for many different meals!
Ingredients
- 3 cups water
- 1 tablespoon salt
- ¼ cup vegetable or canola oil
- 3 cups medium grain rice (Arroz Rico is our favorite)
Directions
- 1
Combine water, salt and oil in your caldero (or a heavy-bottomed dutch oven). Bring the water to a boil.
- 2
Once boiling, add the rice and gently stir. Bring the rice back to a boil, and cook for about 3 to 5 minutes, this is what’s going to start building your pegao. I was taught to look at the mound “la montañita” that starts building in the middle of the pot. Once this happens, cover the pot with the lid and bring your temperature down to low.
- 3
Once that lid is closed, DO NOT OPEN IT again! Cook on low for 20 minutes. Remember, do not open the lid!
- 4
After 20 mins, uncover the lid. Your rice should be white, fluffy, dry, and delicious! Serve as desired.