Spanish White Rice

Spanish White Rice

White rice for me is what pasta is for my Italian husband; a given at dinnertime.  My mother and grandmothers always served it alongside anything on the table.  No joke, even a can of tuna required a side of rice. Latin moms are 100 percent #teamstarch.

As simple as it looks, I’ve heard many people say they have a tough time making rice.  I’m going to be honest and tell you that even though I have made it a billion times in my life, I too have messed it up when I wasn’t paying attention. White rice is super easy to make, but there are 2 important steps that you must absolutely follow or you will end up with very mushy or very dried out rice. Both are generally fixable, but it’s still not a problem you want.  Let the water boil down uncovered for about 15 minutes, but leave a small amount in the pot before adding the lid back on (see directions).  Do not take the cover off once you put it on.  That’s it.  Believe me when I say that knowing how to make a fresh pot of delicious white rice is a skill any at home cook needs to have. It’s inexpensive, filling, reheats well, and goes with pretty much any meal. Just ask my mom.


  • 1 c long grain or extra long grain white rice
  • 2 c water
  • 1 tsp salt
  • 1 tsp oil


In a heavy saucepan on medium heat place rice, water, salt and oil together.  Stir once and bring to a boil. Let the water boil down to where it’s barely at the top of the rice. You shouldn’t see the water above the rice, but if you create a little hole in the center you should still see some in there. This all takes about 15 minutes.

Reduce heat to low and cover the pan.  Cook for 15 more minutes.  Do not open the lid! I repeat, do not open the lid until the 15 minutes are up.  This allows the rice to plump up and steam cook.

Uncover and fluff with a fork.


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