Food Recipes Dinner Rice Dishes Arroz Blanco: White Rice 5.0 (1) 1 Review Cuban rice is made rich by cooking rice with water in garlicky olive oil. If you are short on stovetop space, Lourdes Castro recommends finishing the rice in the oven. Bring the rice to a boil, place the covered pot in a 350° oven and cook for 30 minutes. Let stand for 5 minutes, fluff with a fork and serve. More Quick Side Dishes Fast and Easy Ethnic Recipes By Lourdes Castro Lourdes Castro Lourdes Castro is a highly-regarded food educator and the author of four cookbooks focused on Latin cooking. She teaches Nutrition and Food Studies at New York University, where she also serves as Director of The Food Lab. Food & Wine's Editorial Guidelines Updated on October 8, 2015 Save Rate PRINT Share Close Active Time: 10 mins Total Time: 35 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 1 garlic clove, smashed 2 1/2 cups water 1 teaspoon salt 1 1/2 cups long-grain white rice, such as jasmine Directions In a large saucepan, heat the oil with the garlic over moderate heat and cook until the garlic is golden, about 2 minutes; discard the garlic. Add the water and salt to the saucepan and bring to a boil. Stir in the rice and return to a boil. Cover and simmer over very low heat until the rice is tender and the water is absorbed, about 20 minutes. Let stand off the heat for 5 minutes, then fluff with a fork and serve. Originally appeared: May 2009 Rate It Print