Arroz Blanco

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Empezámos con “La Tequilera” por Lola Beltrán, because se necesita una vóz fuerte to start this post. Home cooking is an art that sometimes doesn’t get the recognition it deserves. There is so much thought and effort that goes into feeding our families. El plato fuerte is only one aspect of what is typically put on the table, the accompaniments also play an important role. In this instance, el arroz es como la trompeta that aids as a harmonic support. Making the right rice for your meal can do so much, it can highlight certain flavors to your dish or help marry them. The beauty to this rule is that it is the home cook that decides what rice goes with what meal. For it is she la Doña que manda! I first learned about this arroz blanco from my husband, it brings him fond memories of his grandmother.

Growing up, my mom would heat up some of her frijoles de la olla and add rice, unas tortillas, and queso fresco for a quick lunch. I can still remember the earthy aroma of the beans simmering on the stove and the way warm tortillas felt in my hands as we sat down to eat. It wasn’t anything fancy, but it was everything we needed. Now, I get to do the same for my family. I love seeing my kids enjoy the same flavors I grew up with, and it fills me with gratitude to pass on this part of our heritage. Meals like this remind me that food doesn’t have to be elaborate to be meaningful. We close with a lovely song “Amorcito Corazón” by Pedro Infante.

What type of rice works best for this recipe?

I recommend using Jasmine rice or this dish, and if that’s not available, basmati rice is my go-to. I’ve found that both types cook more predictably than other varieties, which sometimes come out mushy. They also have a lovely aromatic quality that adds an extra layer of flavor to the meal. Jasmine rice, in particular, has a soft texture that complements dishes like frijoles de olla perfectly, while basmati holds its structure a bit more but still turns out fluffy and delicious.

How do I keep my rice from coming out mushy?

To keep the rice from sticking together or becoming mushy, I start by rinsing it thoroughly under cold water to remove the excess starch. I use a 2-to-1 water-to-rice ratio, and once it’s simmering, I let it cook for 15 minutes without lifting the lid. After that, I turn off the heat and let it sit for another 15 minutes with the lid on, allowing it to finish cooking in its own steam. Finally, I remove the lid and let the rice sit for about 5-10 more minutes before fluffing it with a fork. This process gives me perfectly cooked, fluffy rice every time!

Why soak rice in warm water?

My grandmother always soaked rice in warm water for about 15 minutes before cooking. Back then, I didn’t ask why, it was just part of her process. Now I understand that soaking helps remove excess starch, so the rice stays fluffy and doesn’t clump together. It also brings out the natural aroma of jasmine or basmati rice. It’s a small, thoughtful step that I feel can make a difference in your final product.

Does the rice really need to be toasted?

Toasting the rice before adding liquid is something I learned from my mom, and it’s one of those steps that makes all the difference. She’d heat the oil, then carefully stir the rice until it turned a light golden color, and the smell was always so comforting. At first, I didn’t know why she did it, but now I realize it’s about developing flavor. Toasting the rice brings out a nutty richness and helps keep the grains fluffy and separate. It’s a simple step, but it’s what gives the dish its depth.

How to make arroz blanco

Ingredients:

• 1/4 white onion diced small
• 2 garlic cloves minced
• 2 cups jasmine rice
• 1 1/2 tbs Knorr chicken bouillon
• 1 1/2 tbs butter
• 4 cups hot water

Directions:

1. Wash the rice under cold water until the water runs clear.
2. Place rice in a bowl and cover with warm water for about 15 minutes. Drain completely.
3. In the mean time slice onion and mince the garlic.
4. Place a pot on medium heat and melt the butter. Add the diced onion and minced garlic in the pot and cook for about 3 minutes or until they are translucent.
5. Add the rice to the pot and toast for about 4 minutes or until fragrant, making sure not to burn.
6. Add the 4 cups of hot water to the pot followed by the Knorr and swirl to incorporate. Add salt to taste. Then cover with the lid and bring down the heat to low, and cook for 15 minutes.
7. After cooking is done, remove from the heat source without opening the lid. Allow the rice to continue cooking in it’s vapor for another 15 minutes.
8. Remove the lid and allow it to sit undisturbed for about 5 minutes.
9. Fluff with a fork.
10. Serve and enjoy!

Good to know tips:

• I like to reheat my rice in the microwave for about 1 minute in a closed container with a vent, give it a good shake and return to the microwave and heat for another 30 seconds if necessary. And give it another shake for good measure. I find that doing this gives me better results.

This rice has quickly become a family favorite since we started making it. Acompañalo con tu guisado favorito or just by itself. Buen provecho!