This is a basic rice recipe, Peruvian-style! This savory and garlicky rice is a staple in Peruvian cuisine.
It’s super simple and requires just a few ingredients, including long grain rice, lots of garlic, and salt. It’s a savory garlicky rice that goes well with anything!
Next time you’re looking to level up your rice game, make this Peruvian rice instead. It’s so fragrant and garlicky!
Not sure if you know this, but I was born and raised in Lima, Peru! Growing up in Lima, I was always surrounded by food, from authentic Peruvian dishes to Chinese fusion and everything else in between.
This Peruvian rice is such a staple, and it’s served everywhere with a variety of main dishes, including the popular Lomo Saltado.
It’s super simple, but incredibly delicious. It’s basically long grain rice cooked with fragrant fresh garlic, salt, and water. It’s garlicky (but not overpowering) with always perfectly separated rice grains. Those are the two main characteristics.
I call it “Peruvian rice” here in this recipe, but there isn’t really an official name for it. People call it just “arroz blanco” (white rice) or “arroz con sal y ajo” (rice with salt and garlic). I’ve always just called it “arroz con ajo” (rice with garlic) or “arroz graneadito,” which means “rice with separated grains” (it sounds a lot cuter in Spanish).
Let’s put it like this: If you serve lomo saltado with plain steamed rice with no garlic or salt, then it’s not truly a complete lomo saltado. That’s how central this rice is.
Why I LOVE this Peruvian rice recipe:
- Simple ingredients: Just 5 basic ingredients needed.
- Savory and garlicky: Fresh garlic (lots of it) infuses the savory rice through and through.
- Quick and easy: Cook it on the stovetop for just 15 minutes, or even in the rice cooker.
- Versatile: This staple is served with so many Peruvian main dishes. They complement each other so well, especially if the dish is saucy.
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Ingredient Notes
As mentioned above, 5 ingredients are all you need to make this Peruvian rice. As always, the full ingredient quantities can be found in the recipe card down below, but I wanted to include a few kitchen notes here:
- Long grain rice: Regular long grain rice is ideal for this recipe because it cooks up fluffy and separate, preventing clumping. I also like to use jasmine rice.
- Water: One of the main characteristics of this rice is that the grains are always perfectly separated, which requires the right amount of water. For every 1 cup of rice, use 1.5 cups of room temp water.
- Fresh minced garlic: Fresh minced garlic is crucial here. Avoid using pre-minced garlic as it lacks the same freshness.
- Salt: Salt accentuates the garlicky flavors. You don’t need a lot.
- Olive oil: or vegetable oil.
- Peruvian white corn (optional): Peruvian white corn is incredibly common, and some people like to add it to their rice. You can’t find it fresh here in the U.S., but I’ve purchased frozen ones.
Step-by-Step Tutorial
This recipe takes about 20 minutes from start to finish. Here, I’ll show you how simple and easy it is!
Step 1 | Rinse rice
Begin by rinsing the rice under cold water. This step removes excess starch, which helps keep the grains separate during cooking. Place the rice in a fine mesh strainer and rinse until the water runs clear.
Step 2 | Sauté garlic and rice
Heat 1-2 tablespoons of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for few seconds until fragrant. Be careful not to burn the garlic, as this can result in a bitter taste.
Add the rinsed rice to the pan, stirring to coat each grain with the oil and garlic. Toast the rice for 2-3 minutes, stirring constantly.
Step 3 | Add water and cook
Pour in the water and add the salt. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the water is fully absorbed and the rice is tender.
Avoid lifting the lid during cooking, as this lets all the steam escape and affect the texture of the rice. Fluff with a fork and let it rest for 5 minutes before serving.
How to Serve the Rice
I can think of so many delicious Peruvian dishes to serve this rice with. The main one is the popular Lomo Saltado. Aji de gallina and a good Peruvian chicken stew are also great.
I’m going to be posting more main dish recipes over the next few months, so stay tuned!
Most people also serve with basic pan-seared chicken or fish and steamed vegetables. This Peruvian rice is really that versatile!
Looking for more rice recipes? Try my Coconut Jasmine Rice or Golden Fried Rice.
Recipe FAQs
Yes, if your rice cooker has a sauté function because you need to sauté the garlic before adding the rice.
For every 1 cup of long grain rice (or jasmine), use 1.5 cups of water. That’s the ideal ratio to get the separated grains of rice, which is important for this recipe.
It’s not common, but I don’t see why not. For every 1 cup brown rice, use 2 cups of water.
Rinsing removes excess starch, which helps keep the rice grains separate. While not strictly necessary, it is recommended.
Using water is the traditional way to do it. Broth will give it a completely different flavor profile.
Tips for Success
- Use regular long grain rice, or even jasmine rice.
- Use fresh garlic if you can. The key to the best flavor in this dish is fresh garlic. It will make a huge difference.
- Don’t skip the rinse: Rinsing the rice is important for achieving a fluffy texture. It helps remove excess starch that can make the rice sticky.
- Avoid lifting the lid while cooking, letting the steam escape can affect texture and delay the cooking time.
- If you want it extra garlicky, use 6 cloves of garlic instead of 4 in this recipe. The more garlic, the better!
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Peruvian Rice
Ingredients
- 1 cup long grain rice (uncooked) - or jasmine
- 1 ½ cups water
- 4 cloves fresh minced garlic - plus more to taste
- ¼ teaspoon salt
- Olive oil
- Peruvian white corn - optional, see notes
Instructions
- Rinse the rice through a colander over cold water until the water runs mostly clear, about 2 to 3 times. This step removes excess starch, which ensures the grains are perfectly separated later.
- In a medium pot, heat 1-2 tablespoons of oil over medium heat, and sauté the garlic for a few seconds, being careful not to burn the garlic.
- Then, add the rice and toast for another 2-3 minutes until fragrant. Add the water and salt. Stir to combine. If using Peruvian white corn, add it in this step.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 15 to 18 minutes, until the rice is tender and the liquid is fully absorbed.
- Fluff with a fork and let it rest for 5 minutes before serving. Enjoy!
Notes
- Rice to water ratio: For every 1 cup of rice, use 1.5 cups of water.
- Store leftovers in sealed containers in the fridge for up to 3 days.
- To reheat, sprinkle some water over the rice and reheat in the microwave oven.
- Rice varieties: Use long grain rice or jasmine.
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