Arroz Blanco (Con pegao)

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Prep: 35 minutes | Yield: 6-8 servings

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INGREDIENTS:

2 cups white rice

2 cups water

4 tbsp canola oil (or any neutral oil)

salt to taste

INSTRUCTIONS:

1. Rinse the rice in cool water to remove some of the starchiness.

2. Bring the water to a boil in a pot over high heat. Add in the rice, oil and salt. Stir to combine. 

3. Lower the heat to medium-high and let the rice absorb the water. When the water line drops below the rice mix again from top to bottom.

4. Cover the pot, lower the heat to medium-low and let the rice cook for 20.

5. Fluff the rice with a fork without disturbing the crispy layer that formed on the bottom.

6. If it is still not crispy enough, leave it on low heat for 5-10 more minutes.