Get all of my top tips and tricks to cook white rice perfectly every single time. Cooked on the stovetop, it's my go-to side dish for weeknight family meals.
Rice is a huge part of Dominican cooking, and there aren't many dishes that it doesn't work amazingly with.
Despite its simplicity, it can be tricky to cook your rice perfectly. Grab all of my tips for how to cook rice so it comes out fluffy every single time!
Be sure to check out my other how-to posts, like How To Cook Yuca and How to Cook Longaniza.
Ingredients
- Oil
- Salt
- Water
- White Rice
How to cook white rice
- In a large pot or caldero, over medium-high heat, add oil, salt and water. Bring to a boil.
- Add rice to the pot with boiling water. Lower the heat to medium. Let it cook until the rice has soaked up all the water (about 10 minutes), stirring occasionally.
- Cover the pot and lower the heat to low. Let it cook for 25 minutes.
- After 25 minutes, fluff the rice with a large spoon. Cover and continue to cook for an additional 5 minutes.
- Serve warm.
Frequently Asked Questions
Rice is great for meal prep, you can cook up a big batch at the start of the week and grab it for quick meals. Cooked rice will keep well in the fridge for up to 5 days. Once the rice is cooked, let it cool completely before storing it in an airtight container.
The rice can be reheated easily on the stovetop or in the microwave. Add a couple of tablespoons of water to the rice, and warm on a low heat on the stovetop, or for 3 minutes in the microwave till it is piping hot.
Yes, cooked white rice can be frozen and will keep well for up to one month. You can reheat it right from frozen, or thaw it first in the fridge. It's easily reheated using the methods above, you just have to add a couple of minutes to the cooking time.
A simple white rice side dish works so well with so many dishes. Stews, chilis, curries, and pretty much anything else! Try it with some of these favorite recipes:
Lentil Shrimp Stew
Rabo Encendido (Spicy Dominican Oxtail Stew)
Fish in Coconut Sauce (Pescado en Coco)
Beef Picadillo
Recipe Notes and Tips
- Rinse and drain the rice at least three times to remove surface starch from rice grains and keep it from becoming gummy as it cooks.
- To make concon or pegao, cook the rice for 15-20 minutes longer for a total cook time of 40 to 45 minutes.
- If making ahead of time, let the rice cool fully before storing it and cover it well.
More Rice Recipes
- Locrio de Salami (Dominican Rice with Salami)
- Rice with Beans (Moro de Habichuelas)
- Arroz con Maiz (Rice and Corn)
- Arroz con Gandules (Pigeon Peas Rice)
INGREDIENTS
- 2 tablespoons vegetable or corn oil
- ¾ teaspoon salt
- 3 ½ cups water
- 3 cups long grain white rice, rinsed and drained
INSTRUCTIONS
- In a large pot or caldero, over medium-high heat, add oil, salt and water. Bring to a boil.
- Add rice to the pot with boiling water. Lower the heat to medium. Let it cook until the rice has soaked up all the water (about 10 minutes), stirring occasionally.
- Cover the pot and lower the heat to low. Let it cook for 25 minutes.
- After 25 minutes, fluff the rice with a large spoon. Cover and continue to cook for an additional 5 minutes.
- Serve warm.
NOTES
- Rinse and drain the rice at least three times to remove surface starch from rice grains and keep it from becoming gummy as it cooks.
- To make concon or pegao, cook the rice for 15-20 minutes longer for a total cook time of 40 to 45 minutes.
- If making ahead of time, let the rice cool fully before storing it and cover it well.
Nutrition
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