Arroz Blanco

Rice is served at least once a day in most Cuban households. Except for dishes like arroz con pollo and arroz con leche, where the creamier texture of short-grain rice is desirable, Cubans usually prefer to cook with long-grain rice. The best recipe I have ever found for perfect, fluffy white rice is the one included by Mary Urrutia Randelman in her excellent cookbook and fascinating culinary memoir, Memories of a Cuban Kitchen. Randelman’s method is simple, relatively