How to Make Spanish White Rice

(2 votes, average 5.00 out of 5)
Written by Cynthia Rodriguez   

spanish white rice

For some reason, rice was the hardest thing for me to cook when I started cooking.  I never stopped trying until I got it right.  Now, my partner wants me to cook rice every single day, lol.  My son adores my rice as well.  All I say is "it's just rice" lol.  But, white rice has to be good when you can eat it by itself, like my Aunt's rice.



2 cups of carolina or canilla long grain rice

2.5 - 3.5 cups of water

1 teaspoon to 1/2 tablespoon of vegetable or olive oil

1 teaspoon of butter

Salt to taste



Step 1:

Heat oil in a small to medium pot (or small caldero) on medium heat.

Step 2:

Add rice (Do not rinse rice before putting it into the pot, it will loose it's nutrients)

Step 3:

Add water then stir in the butter

Step 4:

I need you to stir the rice from bottom up until the water seems a little whitish (these are the nutrients) and the butter is thoroughly melted

Step 5:

Stir in the salt a little at a time until it reaches your acquired taste.  Basically not salty and not unflavored kind of taste, unless you like one or the other.  Stir sparingly and slowly.

Step 6:

Once the liquid starts to reach the rapid point of boiling, cover the pot with its top and lower the heat to the second lowest level (the number 2 in electric stoves).  Let cook for 25-30 minutes (Do not lift up the top during this time).

Step 7:

After time is up, stir the rise from one side under to the top about twice.  Cover and remove from heat. 

Step 8:

Let stand for 5-10 minutes and fluff with fork.  Serve.


Tips and Warnings:

-Some pots may burn the rice more than rice should be if the time of cooking is more than 25 minutes. 

-Most spanish people use a pot called the caldero, which makes that nice, golden, tasty crispy part in the bottom.  I am not a big oil fan like my family, thus the reason for small usage of oil in this recipe.  If you want that crisp bottom substitute the oil and butter for 1-2 tablespoons of oil (corn oil is usually used).  I don't recommend it, but that's how the family does it.  Also use the lesser amount of water and the longer time period which can be extended to 35 minutes depending on the pot being used.  This kind of rice would not come out right in a non-stick pot.  This only works with the caldero.

Comments (1)add comment

grannygoodearth said:

Thank you! I'm ashamed to say that in all my years, I've never cooked REAL rice! It has always been (gulp) minute rice! Thanks again!
January 07, 2010
Votes: +1

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