Arroz Blanco [Recipe + Video] Dominican White Rice
User Reviews
4.9
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Cook Time
40 mins
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Total Time
40 mins
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Servings
4 generous servings
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Calories
830 kcal
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Course
Lunch
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Cuisine
South American, Dominican
Arroz Blanco [Recipe + Video] Dominican White Rice
Description
This Dominican Arroz Blanco recipe uses long-grain Carolina rice cooked in salted water with vegetable oil. The cooking begins by bringing water, oil, and salt to a boil then adding rice, stirring regularly to prevent sticking. Once the water evaporates, the pot is covered and the rice steams gently over low heat to finish cooking through and soften.
After steaming, the lid is removed to stir the rice, then additional oil is added and stirred in before covering again for a brief period. This added oil gives the rice a shiny appearance and helps form the concón, a prized crispy crust at the bottom of the pot that adds textural interest. The rice should be tender yet firm.
The rice is served immediately after cooking, traditionally as a staple side dish in Dominican cuisine. Using the right pot and controlling heat are important to achieve the proper texture.
Ingredients
- 5 tablespoons vegetable oil divided
- 4 teaspoons salt
- 4 cups rice (long grain, Carolina)
Instructions
1. Heating water
- In a medium aluminum pot (Amazon affiliate link) (minimum 2.5 liters [0.5 gal] capacity) heat 3 tablespoons of oil over medium heat, add the salt. When the oil is a little hot add 6 cups [1.4 liters] of water, taking care not to splash.If you use another type of pot, just combine oil, salt, and water and heat over medium heat.
2. Adding rice
- When the water reaches boiling point, add the rice and cook, stirring regularly to prevent it from sticking to the bottom.
3. Covering rice
- When the water has evaporated, cover with the lid and cook over very low heat (but enough to generate steam) for 15 minutes.Remove the lid, stir, add the remaining oil and cover again. This oil will help the rice to shine, and the concón will be crispier.In 5 more minutes taste the rice, it should be firm but soft inside. If necessary cover again and leave for another 5 minutes on low heat.
4. Serving
- As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy), and fluff it with a fork. Scrape off the concón (rice stuck to the bottom) and serve separately.Serve per suggestions above the recipe
Notes
- Use a medium aluminum pot with at least 2.5 liters capacity for best results in cooking.
- Stir rice regularly during initial cooking to prevent sticking and uneven cooking.
- Add the final tablespoons of oil after the first steaming to promote shine and crisp concón.
- Taste rice after the final steaming to ensure it is firm but cooked through; extend steaming time if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4generous servings
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 830kcal | 42% |
| Carbohydrates | 148g | 49% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 755mg | 31% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 63mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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