Perfectly Cooked White Rice
Foolproof white rice recipe! Achieve perfectly cooked white rice, that's fluffy, every time. Elevate your meals with this simple technique.
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Equipment
- 1 4.5 Quart Pot
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Ingredients
- 2-½ Cups Long Grain White Rice
- 2-¾ Cups Water
- 2 Tablespoons Unsalted Butter
- 1 teaspoon Salt
Instructions
- Measure out the rice and rinse under cold water, using your hands to massage the rice well. Drain and rinse again until the water is not so starchy and white.2-½ Cups Long Grain White Rice
- Once you have drained all the water that you can, measure the water and add to the rice.2-¾ Cups Water
- Add the butter and salt and cover with a lid that fits well. Bring to a boil over medium-high heat, then once it is boiling turn down the heat until you see the rice on a slow simmer. Start your timer, cook for 15 minutes on this low simmer.2 Tablespoons Unsalted Butter, 1 teaspoon Salt
- Once the 15 minutes is up, remove the lid and turn off the heat. Fluff the rice with a fork, or spoon then allow to rest 5 minutes. Fluff again, then serve.
Storage Instructions
Store leftover rice in an airtight container in the refrigerator for up to 5 days. Rice does freeze well. Store in a freezer safe container for up to 3 months.Notes
Don't stir the rice too much after it has cooked or you will make it mushy.
Never remove the lid while it's cooking otherwise you will mess up the timing and fluid levels and it might not cook enough.
You might see in the table above the I give a rice to water ratio of 1.25 to 1 which doesn't add up in the above recipe. That's because I am accounting for the extra water that is present from rinsing the rice.
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Nutrition
Serving: 200g | Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 311mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 93IU | Calcium: 4mg | Iron: 0.05mg
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