Pollo Tropical White Rice
Ingredients
- 2 cups long-grain white rice jasmine or basmati
- 3 cups water or chicken broth
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 bay leaf optional
Instructions
- Rinse rice in fine-mesh strainer under cold water until water runs mostly clear (3-4 rinses)
- Drain thoroughly for 5 minutes, shaking occasionally
- Melt butter in medium saucepan over medium heat
- Add minced garlic, cook 30 seconds until fragrant (don't brown)
- Add drained rice, stir to coat with butter
- Toast rice 1-2 minutes, stirring frequently
- Add water or broth, salt, garlic powder, and bay leaf
- Stir once to distribute seasonings
- Increase heat to high, bring to full rolling boil uncovered
- Once boiling, reduce heat to lowest setting
- Cover tightly with lid—don't lift during cooking
- Simmer 15 minutes undisturbed on lowest heat
- Check if liquid is absorbed and rice is tender
- Remove from heat, keep covered, rest 10 minutes
- Remove bay leaf
- Fluff gently with fork, working from edges to center
- Serve immediately
Notes
- Rinse rice thoroughly—removes starch that causes gummy texture
- Use 1½ cups liquid per 1 cup rice (3:2 ratio)
- Don't lift the lid during cooking—steam escapes
- Use the lowest heat setting to prevent burning
- Rest 10 minutes after cooking—essential for perfect texture
- Fluff with a fork, never stir with spoon
- Jasmine or basmati rice works best
- Chicken broth adds flavor, but water works fine
- Store 5 days refrigerated, 3 months frozen
- Day-old rice is perfect for fried rice
- Add cilantro and lime for the cilantro-lime version
- Never stir during cooking—breaks grains