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SkyKitchen Peruvian Cooking Classes©

Arroz blanco

White Rice, 2-10 cups


White long-grain rice (Peruvian, Basmati or Jasmine)
Garlic (minced)
Vegetable oil


  1. Rinse the rice with cold water 3 times to wash off the starch.

  2. In a pot at medium heat, add enough oil to cover the surface of the pan and a couple of garlic cloves (around 1 clove per cup). Fry the garlic until the nice aroma of the garlic is out.

  3. Add the rice and mix for a minute, making sure that the garlic at the bottom is not burning.

  4. Add water until there is approximately one nuckle of water above the rice, salt to taste and let it cook at medium heat until the rice has soaked up the water on top of it.

  5. When this has happned, cover the rice, lower the heat to the minimum and let it cook for about 10 more minutes. Don't stir!


Recipe works for everything from 2 cups of rice (small pot) to 10 cups (big pot) and according pot size
Should you miss the point where you should reduce the heat and the rice got burnt at the bottom, dont stir, but add stock chunks of raw onion into the rice. They will absorb the smoke and you saved the rice!

Washed rice.

Add one nuckle of water above the rice.

The plated dish.