Arroz Blanco (White Rice). Esta receta también está disponible en Español.
Arroz blanco, or white rice, is a staple in Colombia. You can eat it for breakfast (arroz con huevo, recipe will follow), lunch, dinner, and dessert (arroz con leche).
I come from a country where cooking rice means putting the rice from the pack in water, boiling it for 8-10 minutes, letting it set and dry for 15 minutes more, and ready is your rice. I found out that here it doesn’t go as quickly. And it was actually my boyfriend who taught me to cook rice the Colombian way.
So what is “the Colombian way”? It is rice, cooked with an additional flavormaker, dry, and with a little crust on the bottom. The rice gets extra flavor from for example green onion, chopped white onion, or half of a tomato. Besides that, also with enough salt. It is a Colombian saying that the chef must have been happy when the food is (0verly)salty!
I use cooked white rice quite a bit in my cooking and therefore I included this recipe for Colombian Arroz Blanco (white rice). When using a faster cooking rice, the steps are still the same: just cook all the ingredients for a shorter period of time, according to the instructions.
Looking for inspiration? Click here for more Colombian recipes!
The rice will tast delicious together with a bowl of frijoles. Leftover can be stored in the refrigerator up to 3 days.
Looking for other Colombian side dishes? Check this out!
Arroz Blanco (White Rice)
Ingredients
- 1 tsp vegetable oil
- 1 cup white rice
- 2 cups water
- salt to taste
- 1 spring onion, normal onion chopped finely, or 1/2 tomato
Instructions
- Put rice, water, salt and flavormaker of your choice in a boiling pot that you greased with oil
- Bring to a boil and turn low. Let it simmer for about 30 minutes, or until completely dry
- Let it rest for 10 minutes
- Before serving, remove spring onion if using a whole one. Fluff rice with a fork
