A few years back, my 10 year old rice maker finally died and I decided I didn't want another kitchen appliance taking up space. So I reverted back to my mom's easy stove top Cuban white rice recipe. This Cuban white rice requires a medium sized sauce pan with a lid, that's it. This recipe only calls for 4 ingredients and is ready in about 15 minutes.
Rice to water ratio
For every one cup of rinsed rice, you need one cup and two tablespoons of water. That's it. For every extra cup of rice you add, add an additional 5 minutes of cooking time.
What rice to use for this recipe
This Cuban white rice recipe is specifically for long grain white rice and can be used for medium grain white rice. I do not recommend this recipe for short grain, brown, basmati and/or jasmine rice.
What to paid cuban white rice with?
Cuban white rice is a principle side dish in Cuban cuisine and it's served alongside almost every protein imaginable. Whether you pair it with Cuban picadillo or something as simple as a fried egg, you can't go wrong with this rice.
Cuban white rice
- 2 cups of long grain white rice
- 2 ¼ cups of water
- 3 tbsp of vegetable oil
- 1 tsp of salt
- Begin by rinsing your rice. Using a fine mesh strainer, rinse your rice in room temperature water until the water comes out clear.
- To a medium sized sauce pan, add your oil, salt, water and rice. Set your heat to high.
- Stir your rice so the salt becomes well incorporated through out the rice.
- The minute your rice begins to boil, quickly drop the heat to low and cover. Allow to cook for ten minutes without removing the lid.
- Once the ten minutes have passed, open the lid and stir your rice. Turn off the heat and cover the rice again. Keep the rice covered for another 5 minutes