Girl Meets Fire

menu icon
go to homepage
  • Recipes
  • Traditional Puerto Rican Classics
  • About me
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Traditional Puerto Rican Classics
    • About me
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Traditional Puerto Rican Classics

    Modified: 23 Apr, 2025 · Published: 21 Jan, 2025 by Zoe Forestier Villegas · This post may contain affiliate links ·

    Arroz Blanco, Puerto Rican White Rice

    ↓ Jump to Recipe

    White Rice is a super versatile staple loved by cultures all around the world. Whether it’s a simple side dish or the star of a meal, its quick 20-minute cooking time makes it a kitchen favorite everywhere!

    Three containers with cooked white rice: top right an orange Pyrex container with rice. Next to the left is a jar of uncooked white rice. Below to the left is a bowl of white rice, and at the bottom right is a small wooden bowl with "pegao," the rice that sticks to the pan.

    White rice is at the heart of Puerto Rican cuisine and a must-have on nearly every table. It’s the base for classics like arroz con gandules, a festive holiday dish, asopao, a hearty meal perfect for celebrations, and the iconic arroz blanco y habichuelas guisadas with chuletas. Simple, versatile, and comforting, white rice is the ideal canvas for the bold flavors that define Puerto Rican food.

    Here are a few recipes that go perfectly with white rice: Carne Guisada, a savory Puerto Rican beef stew with potatoes and carrots; Puerto Rican-Inspired Roasted Chicken Thighs; or Instant Pot Pernil Roast. White rice also shines as the base for Arroz con Dulce, a sweet, sticky dessert perfect for any occasion. White rice is also a key ingredient in Asopao de Pollo, a brothy chicken and rice soup and that is comforting and warm, and Arroz con Pollo (Puerto Rican Chicken and Rice), a Puerto Rican One-pot wonder.

    Jump To
    • Why you'll love this recipe
    • Ingredient Notes
    • Variations and Substitutions
    • The many ways to cook rice
    • How to make Puerto Rican White Rice
    • Top Tip
    • Expert Tips
    • Recipe FAQs
    • More Traditional Puerto Rican Classics
    • 📖 Recipe
    • Comments

    Why you'll love this recipe

    Now, do not get me wrong. The easiest way to make white rice is by using a rice cooker. A rice cooker is the easiest way to make white rice, delivering perfect results without guesswork. But knowing how to cook rice on the stove or over an open fire is invaluable when camping or without power.

    • Easy: This is one of the easiest ways of cooking white rice and getting consistent results repeatedly.
    • Empowering: Why? Because knowledge is power, and knowing the basic recipe to cook rice gives you the power to master many other recipes.
    • Quick: You will be eating in no time! This method does not take long to cook, and you will pair your rice with a protein or a vegetable and enjoy your meal in no time.

    Ingredient Notes

    Ingredients for arroz blanco: white rice, water, salt, and olive oil.
    • Rice: I use Jasmine rice a lot. I also like Basmati. Jasmine rice has floral undertones, and Basmati is known for nutty undertones. These flavor undertones do not overpower the final product but add another layer of delicate flavor to your meals.
    • Water: Normally, I push to add more flavor, and in my other recipes, you will see that I use broth instead of water. For this recipe, I used water only because I want to stress it is the basic recipe for making rice. The use of water makes this rice a savory side dish and a base for a great dessert.
    • Salt: Just a pinch. Enough salt to open the grains to absorb water and enhance the natural flavor of the rice.

    See my recipe card below for a complete list of the ingredients with measurements.

    Variations and Substitutions

    • Brown Rice: A whole grain option with more fiber and a nutty flavor.
    • Quinoa: A protein-packed grain that works well in place of rice for a more nutritious option.
    • Cilantro Lime: Add a dash of lime juice and zest, plus chopped cilantro, for a tasty version of this dish.
    • Garlic Butter Rice: Cook rice with butter, garlic, and a touch of seasoning for a savory, rich flavor.
    • Coconut Rice: Cook the rice with coconut milk for a creamy, tropical flavor, perfect with seafood or Caribbean dishes.
    • Puerto Rican Yellow Rice: Add saffron threads to your rice for a fragrant, golden dish that pairs well with Mediterranean and Middle Eastern cuisines.
    • Tomato Rice: Cook rice with tomato paste, garlic, onions, and spices for a flavorful, slightly tangy variation.
    • Arroz Chino (Chinese fried rice) or Chaufa: Take leftover rice and stir-fry with vegetables, soy sauce, and eggs for a quick and delicious meal.

    The many ways to cook rice

    Ask ten people how they cook rice, and many will give you methods for cooking rice very differently from each other, with a few who prefer to have someone else cook the rice because they always mess it up. That was me for the longest time. I want to share with you some of the other methods I have tried, and I have reached success, but not as consistently as I have with my recipe today.

    • Knuckle method: Pour your raw grain rice into a pot and level it off. That makes sure the rice is not taller on one side or the other. Place your finger inside the pot to touch the rice while pouring water into the pot. Stop pouring water once the water reaches the first crease of the finger's first joint. Bring to a boil for about five minutes, cover and reduce the heat to low, and cook for another 15 minutes. When I have to make rice for a crowd or at a restaurant, I follow this method, and instead of the stove, I use the oven. I will use a large rectangular pan for cooking the rice and covering it from the beginning.
    • The 2:1 ratio: I have always used this method and have never been successful. I have played with my times, covering or not covering the rice, but I still cannot get it to work. The concept is to boil two cups of water and add a cup of rice. Cover and lower the heat to low for 20 minutes.

    How to make Puerto Rican White Rice

    One cup of uncooked rice serves two to three servings of cooked rice. The ratio I use is one and a quarter cups of water per cup of dry rice instead of two cups of water per cup of dry rice.

    Draining washed rice in a collander.
    1. Step 1: Rinse the rice until the water comes out clear. Once clean, drain the excess water. Rinsing the rice, removes excess starch from the grains.
    Pot with boiling water, slat, pepper, and olive oil.
    1. Step 2: Bring water, oil, and salt to a boil.
    Washed rice added to pot with boiling water, oil, salt, and pepper.
    1. Step 3: Once the water begins to bubble, add rinsed rice.
    Pot of rice with water boiled out and almost dry.
    1. Step 4: Continue to cook at medium to high heat until water begins to be absorbed. Once almost absorbed. Bring heat to low, cover, and cook for 15 minutes.
    Cooked rice, fluffed with a fork.
    1. Step 5: Check the rice for doneness. If the rice is still not fully cooked, add about a quarter cup of water, cover it, and cook for five to ten minutes. Once the rice is cooked, fluff it with a fork, cover and let it rest for another five minutes. If you use a spoon to fluff the rice, you risk the chance of squashing the grains.
    A pot with cooked rice. A fork full of rice hovers over the pot.

    Top Tip

    Rinse the rice before cooking! This removes excess starch and prevents the rice from becoming too sticky. Also, let it rest covered for about 5 minutes after cooking to allow it to firm up.

    Three containers with cooked white rice: top right an orange Pyrex container with rice. Below to the left is a bowl of white rice, and at the bottom right is a small wooden bowl with "pegao," the rice that sticks to the pan.

    Expert Tips

    • DO NOT TOUCH IT WHILE IT IS COOKING: I mean it. Maybe an initial toss to make sure all the grains are covered by the water and the salt is distributed, but other than that, do not turn the rice while it is cooking. I find that it makes it stickier. If the pot is covered, the steam and condensation drippings will cook the grains on the top of the pot. Trust me.
    • I mentioned fluffing with a fork: Yes, you will use the spoon to serve the rice, but fluff the rice once the rice is cooked is best with a fork. The tines of the fork allow you to lift the grains without smashing or squashing them. Do a few turns with the fork in the pot, and then switch to the serving spoon to serve.
    • Neutral seasoning allows for versatility: The seasoning for this recipe is relatively mild since we are only using a pinch of salt, which opens the leftover to endless possibilities, like:
      • A dessert like rice pudding
      • Quick fried rice, or
      • Protein or vegetable-stuffed rice balls that could be pan-fried as an appetizer or snack.

    Recipe FAQs

    What is the difference between short and long-grain rice?

    Short-grain rice tends to be starchier and cooks softer and fluffier, mostly used in sushi, casseroles like paella, and desserts like pudding. Long-grain rice tends to be less starchy and drier and gives a grainy texture when cooked.

    What is the ratio of water to rice?

    I find that 1.25 (one and a quarter) cups of water per cup of rice works best for me. I have used a 1:1 ratio before, and that has also worked, but not as consistently as 1.25:1.

    Does the 1:1 ratio work on all types of rice?

    Yes.

    Do you have to wash rice before cooking?

    I think this is a matter of preference. When my mom was teaching me to cook, she taught me to wash the rice. At the restaurants, we never really washed the rice, and the rice came out fine. The concept behind it is to remove any impurities that might come from the processing of the grains, like pebbles, faulty grains, and excess starch. In recent years most rice is coming relatively clean, so I do not wash my rice all the time. I do, however, pick through my rice to eliminate any grains that might seem harder than the rest, ensuring there are no small pebbles or foreign particles.

    Three containers with cooked white rice: top right an orange Pyrex container with rice. Next to the left is a jar of uncooked white rice. Below to the left is a bowl of white rice, and at the bottom right is a small wooden bowl with "pegao," the rice that sticks to the pan.

    More Traditional Puerto Rican Classics

    • Bananas in a bunch are still hanging off the plant.
      Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
    • Completed Sofrito sitting on a table with other ingredients to make sofrito.
      Puerto Rican Homemade Sofrito
    • A hand holding a white bowl of funche topped with a dab of butter.
      Funche, Puerto Rican Grits
    • Puerto Rican Bacalao a la Vizcaina
    See more Traditional Puerto Rican Classics →

    I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    📖 Recipe

    Bowl of cooked white rice with a jar of uncooked rice behind it.

    Arroz Blanco, Puerto Rican White Rice

    Zoé Forestier
    White Rice is a super versatile staple loved by cultures all around the world. Whether it’s a simple side dish or the star of a meal, its quick 20-minute cooking time makes it a kitchen favorite everywhere!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    0 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Puerto Rican
    Servings 4 servings
    Calories 369 kcal

    Ingredients
      

    • 2 cups rice I use Jasmine but our favorite type or size will work as well.
    • 2 cups water
    • 1 tablespoon olive oil
    • 1 pinch salt

    Instructions
     

    • Rinse the rice until the water comes out clear. Once clean, drain the excess water. Rinsing the rice, removes excess starch from the grains.
    • Bring water, oil, and salt to a boil.
    • Once the water begins to bubble, add rinsed rice.
    • Continue to cook at medium to high heat until water begins to be absorbed (about five to 10 minutes). Once almost absorbed. Bring heat to low, cover, and cook for 15 minutes.
    • Check the rice for doneness. If the rice is still not fully cooked, add about a quarter cup of water, cover it, and cook for five to ten minutes. Once the rice is cooked, fluff it with a fork, cover and let it rest for another five minutes. If you use a spoon to fluff the rice, you risk the chance of squashing the grains.
    QR Code

    Notes

    • DO NOT TOUCH IT WHILE IT IS COOKING: I mean it. Maybe an initial toss to make sure all the grains are covered by the water and the salt is distributed, but other than that, do not turn the rice while it is cooking. I find that it makes it stickier. If the pot is covered, the steam and condensation drippings will cook the grains on the top of the pot. Trust me.
    • I mentioned fluffing with a fork: Yes, you will use the spoon to serve the rice, but fluff the rice once the rice is cooked is best with a fork. The tines of the fork allow you to lift the grains without smashing or squashing them. Do a few turns with the fork in the pot, and then switch to the serving spoon to serve
    • Neutral seasoning allows for versatility: The seasoning for this recipe is relatively mild since we are only using a pinch of salt, which opens the leftover to endless possibilities, like:
        • A dessert like rice pudding
        • Quick fried rice, or
        • Protein or vegetable-stuffed rice balls that could be pan-fried as an appetizer or snack.
    • What is the ratio of water to rice? I find that 1.25 (one and a quarter) cups of water per cup of rice works best for me. I have used a 1:1 ratio before, and that has also worked, but not as consistently as 1.25:1
    • Do you have to wash rice before cooking? I think this is a matter of preference. When my mom was teaching me to cook, she taught me to wash the rice. At the restaurants, we never really washed the rice, and the rice came out fine. The concept behind it is to remove any impurities that might come from the processing of the grains, like pebbles, faulty grains, and excess starch. In recent years most rice is coming relatively clean, so I do not wash my rice all the time. I do, however, pick through my rice to eliminate any grains that might seem harder than the rest, ensuring there are no small pebbles or foreign particles.

    Nutrition

    Serving: 4ozCalories: 369kcalCarbohydrates: 74gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 20mgPotassium: 106mgFiber: 1gSugar: 0.1gCalcium: 29mgIron: 1mg
    Tried this recipe?If you try this recipe, I’d love to see it! Tag me on Instagram @girlmeetsfire_puertoricancookn/ so I can check it out and share your creation!
    « Chicken and Chorizo Stew
    Asopao de Pollo, Puerto Rican Chicken and Rice Soup »
    5 from 2 votes (2 ratings without comment)
    Zoe standin in the kitchen smiling

    Hola! I'm Zoe. I love all things food and enjoy cooking. I created this site to reconnect with my Puerto Rican heritage while living in the United States. This is a great place to reconnect if you are floating in the diaspora. I would love to hear from you!

    About Zoe →

    Mother's Day Favorite Recipes

    • A fully cooked tortilla Española garnished with chopped parsley, served on a wooden cutting board.
      Easy Tortilla Española, Spanish Omelette
    • A slice of carrot cake on a plate with the rest of the cake and another slice in the background.
      Tropical Carrot Cake with Banana and Coconut
    • A bowl of ceviche is in the center, with two smaller bowls of ceviche and forks. A large bowl of tostones is at the top right, with small lemon wedges at the top left.
      Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche
    • Caldo santo served in a bowl with tostones.
      Caldo Santo, Puerto Rican Coconut Seafood Soup
    • Bowl lined with paper towels and filled with fried mero chunks. A small bowl with cut lemons and a small bowl with tartar sauce.
      Grouper Bites, Chicharrones de Mero
    • A blue and white dessert plate with a slice of bread pudding and caramel sauce on top of it.
      Budín de Pan (Puerto Rican Bread Pudding)

    Popular Recipes

    • A plate of polvorones cookies with three semi-stacked cookies on top of the table resting in front of the plate.
      Puerto Rican Polvorones (Shortbread Cookies)
    • close-up-of-roasted-chicken-thighs-on-a-serving-platter
      Puerto Rican-Inspired Roasted Chicken Thighs
    • A blue and white dessert plate with a slice of bread pudding and caramel sauce on top of it.
      Budín de Pan (Puerto Rican Bread Pudding)
    • empanadas inside a paper towel lined bowl.
      Puerto Rican Empanadillas
    • an overhead view of a table set with two plates of arroz habichuelas and pan seared chicken thighs
      Puerto Rican Rice with Beans
    • pinchos served with potato salad and collard greens
      Pinchos de Cerdo, Puerto Rican Pork Kabobs

    I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.

    Footer

    Subscribe for weekly updates!

    Subscribe
    • Contact
    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions
    • Accessibility Policy
    • ↑ back to top

    Copyright © 2025 Girl Meets Fire LLC • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. Girl Meets Fire LLC participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.