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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 4 servings |
||
| Calories 168 | ||
| Calories from Fat 2 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 586mg | 24% | |
| Potassium 53mg | 1% | |
| Total Carbohydrate 37.0g | 12% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.1g | ||
| Protein 3.3g | 6% | |
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Perfect Basic White Rice
By: mama's kitchen
Sep 13, 2005
I am always amazed at the number of people who use instant rice or use rice cookers. Real rice is so much better for you than instant. So here is a basic recipe for those who do not know how easy it is to cook real rice! For the World Tour this would fit any region that eats rice.
SERVES 4
Ingredients
- 1 cup long grain rice
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon butter (optional)
Directions
1
In a saucepan with a good fitting lid bring water, salt and butter if desired to a boil.2
Add rice and stir.3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. Alot of steam means your heat is too high.4
Cook for 20 minutes.5
DO NOT LIFT LID!6
The steam that is trapped inside the pan is what allows the rice to cook properly.7
Remove from heat and fluff with fork.8
Serve!
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
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- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: Chef Gary in Mesquite, TX
On Jun 14, 2008
Throw away or sell the rice cooker...perfect rice for the first time in my life 
I usually cook my rice pilaf style to try to avoid sticking (hardly ever works) but your method did the trick. Aside from a little sticking to the bottom of the pan (my range always does that) it came out fluffy and had a wonderful flavor.
From: Dom & Gigi' s Mom
On May 19, 2008
I could never cook rice on the stove top either. I have used the BC oven method that takes up to an hour with the oven preheating. I have used this method with Jasmine rice several times and have been pleased with the result each time. Thanks for teaching us this simple way.
From: PanNan
On Sep 15, 2005
What a difference boiling the water makes! The rice was so fluffy and tender. I'll never go back to my old method again. Thanks so much for sharing this.
From: Lalaloob
On Sep 14, 2005
Yes, I've never understood why rice cookers except, I suppose, people are in a rush and forget to watch. But it's a no brainer. Great idea to post here. I've never boiled the water first and then added the rice but I think it is simply great. Good job!!!
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