Dominican White Rice (Arroz Blanco)

Dominican White Rice or Arroz Blanco is a delicious, fluffy traditional side dish that is really easy to make. It is known for its versatility because it can be used in a variety of recipes. Its flavor also pairs well with many flavors that span multiple cultures. If you want to eat authentic Dominican food, this is the first recipe you should start with.

When I think about Dominican food in general, the first thing that comes to my mind is white rice. Arroz Blanco is an important element of the traditional Dominican lunch, La Bandera Dominicana. If you love to discover and make yourself at-home Dominican food, white rice is the basic first thing you have to make.

This basic cooked white rice is fundamental for so many dishes, and that's the reason for its versatility. For Hispanic cultures in general, especially in Dominican culture, rice is king. Almost in any dish, you find rice in it. The traditional Dominican lunch is the typical white rice, Dominican beans, and meat. "Tostones" (Fried Plantains) are also a popular side dish served with white rice in the DR.

Then there are a lot of different rice dishes, for example, the traditional chicken and rice dish "Locrio de Pollo" or "Moro con Habichuelas", a mixture of rice and beans. So many rice dishes and all of them are perfectly delicious.

White Rice in Different Cultures

White rice is versatile, meaning it can be paired with a wide range of dishes. In other countries, especially in Asia and Africa, it's a staple food. Particularly, Japan was the one who has structured its diet around rice. China, Korea, India, Indonesia, Spain, and all the Hispanic countries indeed.

Here are some traditional Asian dishes served on white rice: Beef Bulgogi, Kung Pao Chicken, and Sesame Chicken. Thai Son-in-Law Eggs (Kai Look Keuy) is commonly enjoyed as an appetizer or snack; it also shines when served alongside white rice.

In Indian cuisine, there is the Brown Lentil Curry (Whole Masoor Dal), which is the perfect match with this white rice. You'll also fall in love with the Moroccan Beef and Apricot Tagine because it masterfully balances the savory flavor with the sweetness of the apricots. This combination creates a deeply satisfying dish that embodies the essence of Moroccan cuisine.

Let's go back to Dominican cuisine, which, personally, I love so much. I am not Dominican, but my husband is, and you guys know when the suegra (mother-in-law) comes over, she will do all the favorite rice dishes... and I can tell you, I learned it from the best!

Why You'll Love It

• Delicious fluffy rice
• Easy to make
• Just a few ingredients
• It's versatile. It can be used with so many different dishes.
• Ready in less than 30 minutes

There are so many tips I want to share with you, so let's dive in...

Ingredients

• Long Grain Rice - can be replaced by basmati or jasmine rice if you don't have long grain rice.
• Onion Powder - Fresh small onion is also good to use. Don't chop the onion. Just add it to the oil in whole. Make sure you'll take it out when the rice is done.
• Garlic powder - 2 cloves of garlic can be substituted for the powder. Don't mince it. Just add it to the oil in whole. Make sure you'll take it out when the rice is done. This ingredient can also be left out. When I don't have it at all, I just leave it out, and still, you'll have delicious white rice.
• Salt - add to taste
• Vegetable oil - You can replace it with olive oil. Helps the rice become fluffy, tasty, and less sticky.
• Water

How to Make the Dominican White Rice

Rinse the Rice

• Rinse the rice with water in a large mixing bowl to remove the rice grain's starch, then carefully strain the water from the rice.

Toasting the onion and garlic

• Add the vegetable oil over MEDIUM-HIGH heat in a caldero (or Dutch oven or Aluminum pot) and place the onion powder, garlic powder, and salt to toast. NOTE:. Make sure you don't burn it!
• When the onion powder and garlic powder start to change to a toasty color (which is close to a dark yellowish-orangish color, NOT BROWN) add 2½ cups of water.
• When the water starts boiling, add the perfectly rinsed rice and cook on HIGH heat, while stirring regularly with a large spoon to prevent it from sticking to the bottom.

Steaming The Rice

• When the water has evaporated, lay a piece of heavy-duty aluminum foil over the rice. Press the pot's lid down onto the foil firmly.
• IMPORTANT! Reduce the cooking temperature to LOW, and steam the rice for 20 to 25 minutes without removing the lid or stirring. 
• Uncover the pot after it's ready. Turn the heat off. Use a large spoon to fluff the rice in the pot. Don't mix it too much just break it up a bit. The rice will be separated and fluffy once you move it around.
• Ready to serve!

Tips and Tricks

The "Caldero"

• The Dominican Rice Pot is a must-have if rice dishes are in your daily diet. This pot is typically a cast aluminum pot, "caldero" with a lid. This is the traditional non-stick pot for any Hispanic kitchen. It heats evenly much faster than the others and allows your food to be ready in less time.

You can use this pot for more than just rice. It's used to cook rice, beans, braise meat, and simmer stews and soups in it. It makes the perfect "concon" on its bottom.

Of course, if you don't have a caldero, you can make the rice in any non-stick pan, like a cast iron, Dutch oven, or any non-stick aluminum pot with a lid. It's important to have its own lid.

Concon

What is "Concon"? Concon is a crispy rice crust formed at the bottom of the pan during the making of white rice. It's not a dish itself, but it's loved from all around the Hispanic Kitchen. It's a cooking method for making rice.

Personally, I love concon so much. But before, growing up in my country (Romania), if the rice got burned or crusty on the bottom of the pan, we threw it out in the garbage, not knowing that it was hiding a delicious treat.

But after my mother-in-law showed me what really "concon" is, and how tasty it is, I never threw it out again.

Water - Rice Ratio

• You have different ratios for different rice dishes. The ratio for white rice is 1:1.5, which means for 1 cup of rice, you add 1.5 cups of water. For other rice dishes, like Moro, the ratio is 1:1

Rice Portions

• Generally, I count the portions of ½ cup of raw rice per person. Measure the rice raw.

Leftovers

• In the Dominican Republic, there is no waste of white rice. You can make any other rice dish with the already-made white rice. For example, "Arroz Con Leche" (Rice Pudding) is a good choice for leftovers.