Cuban Fluffy White Rice

Juliann Esquivel Recipe

By Juliann Esquivel Juliann

Prep Time:
Cook Time:

Rice is a staple at our house and goes with almost any meat dish.
fluffy white rice is a delicious side dish to serve with all most anything. Somtimes I fry an egg sunnyside-up and serve on top of a mound of white rice. It's great like this for lunch. it's fast and cannot be missed on a Cuban families dinner table.


2 c
long grain white rice. if possible use jasmine rice
2 1/2 c
1/4 c
olive oil, light
1 clove
smashed fresh garlic or 1/2 teaspoonful powdered garlic. garlic is optional but gives it a nice flavor.
1 1/2 tsp

Directions Step-By-Step

In a heavy pot rinse the rice in cool water twice. Drain all the water. Place the pot on the burner add the two and a half cups water to the rice along with the oil, garlic, and salt. Stir well. Turn on the flame onto medium to high. Just as soon as the rice starts to boil cover with a tight fitting lid and reduce heat to medium to low. cook this way for about 20/25 minutes. Uncover after twenty five minutes stir with a fork and cover again and continue to cook until 35 minutes have passed. Taste to see if you have enough salt. Grains should be fluffy and soft but not mushy. Serve with your favorite meat or chiken dish. Enjoy
Cooking time varies with a gas or electric stove. The cooking time above is approximetly correct as I have made rice on both gas and electric stoves.

About this Recipe

Course/Dish: Rice Sides
Other Tag: Quick & Easy

You May Also Like:



Mar 10, 2014
Juliann its been 2 years about... still making your Cuban white rice and never fails...hope you and your family are well...
Cassandra Navarro DamaChef
Sep 24, 2013
I tried this recipe and say it's Family Tested & Approved!
Cassandra Navarro DamaChef
Sep 24, 2013
Tried this recipe 3 times until i finally got it without burning it lol. My problem was that at first i wasnt mixing it very well so the rice burnt a little from the bottom. Mix well ! Tastes amazing! I serve it as a side dish w chicken or fish:)
Juliann Esquivel Juliann
Apr 9, 2013
Hi A Smith. sorry you had a little trouble. You did the right thing by adding a tasblespoons of water and covering tight. Please make sure you keep your flame or burner on low. I always bring my rice to a boil, cover with a tight lid and reduce the flame or burner to low. the secret is to to let the rice slow cook until all the water is absorbed. I hope you were succesful with your rice. LOL
A Smith omgjsc
Apr 8, 2013
Your recipe sounded great! I made it, but may have needed to wait for the entire pot of water to boil before turning down the heat. Tastes yummy even with the few al dente grains. I am cooking it a little longer with a few tablespoons of water. Crossing my fingers.
Thanks much. I will use this recipe again (as we eat rice almost everyday).