Arroz Blanco (Basic Puerto Rican White Rice)
3 tablespoons corn oil
1 teaspooon salt
2-1/2 cups short-grain rice (grain length is optional)
4 to 4-1/2 cups boiling water
Rinse rice until water runs clear then drain thoroughly. (This step is optional)
Heat oil in medium saucepan with tight-fitting lid.
Add rice and saute quickly over medium-high heat for 2 minutes.
Add water and salt and cook until almost all of liquid has evaporated and there should be
just enough to cover over the rice.
Stir well, reduce heat to very low, and cover rice.
After 10 minutes stir rice making sure to scrape bottom.
Cook 10 minutes more.
Puerto Rican Recipes