White rice is one of the most essential side dishes in Colombian cooking. It is served daily with home-style lunches, family meals, and traditional dishes across nearly every region of the country.
In Colombia, it is usually cooked with oil, garlic or onion, salt, and water until the grains are tender, fluffy, and lightly aromatic. It commonly accompanies beans, stews, fried fish, lentils, chicken, and many everyday meals.
Ingredients
- 300 g white rice (1 ½ cups)
- 600 ml water (2 ½ cups)
- 30 ml vegetable oil (2 tablespoons)
- 10 g minced garlic (2 cloves)
- 8 g salt (1 ½ teaspoons)
Preparation
- Sauté the garlic, heat the oil in a medium pot and add the minced garlic. Cook for about 30 seconds over medium heat, just until fragrant without letting it burn.
- Add the rice, stir in the rice and cook for 1 minute so the grains are coated with oil and cook up fluffier.
- Cook with water, add the water and salt, stir once, and cook uncovered over medium heat until most of the liquid evaporates and small holes appear on the surface.
- Finish on low heat, cover the pot, reduce the heat to the lowest setting, and cook for 15 minutes without uncovering. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
Chef’s Tips
- Do not stir the rice while it finishes cooking covered.
- Use a heavy-bottomed pot for more even cooking.
- Letting the rice rest helps the grains finish drying and separate properly.
Traditional Variations
Some Colombian households use scallions instead of garlic. It is also common to prepare it with only oil and salt when a more neutral side dish is needed for stews or beans.
How to Serve
Serve Colombian white rice hot as a side dish. It is commonly plated with beans, lentils, stewed beef, chicken stew, fried fish, or fried eggs.
Recommended Side Dishes
- Colombian beans
- Stewed beef
- Chicken stew
- Fried fish
- Lentils
- Avocado
Did You Know?
In Colombia, white rice is more than a simple side dish. It is part of the structure of everyday lunch, usually served with a protein, a stew or legumes, and a simple salad.
Frequently Asked Questions
Sauté the rice first with oil, use the right amount of water, and avoid stirring while it finishes cooking covered. The final resting time also helps separate the grains.
Many Colombian cooks rinse rice to remove excess starch, though it can also be cooked without rinsing. If you rinse it, drain it very well before sautéing.
Yes. You can prepare it with only oil, salt, and water. This version is very common when the rice is served with flavorful sauces or stews.
