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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
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- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
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- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: muncheechee
On May 23, 2009
Thank you! I have always struggled with my rice and ended up just using the boil-n-bag stuff. I triple the recipe and added 3 chicken boullion cubes to the water instead of salt. Based on a couple other recipes I saw on Zaar, I rinsed the rice before cooking to remove excess starch to help with fluffiness and then I rinsed the cooked rice in cold water to stop cooking before placing in ziplock bags and freezing. I'm eating some of the most perfect rice now and look forward to having rice ready at my fingertips for later! 
From: Hadice
On May 14, 2009
My rice cooker just died. I was desperate to find a decent cooking method, since I keep all my rice varieties in airtight containers. This did the trick! Mine was still a little moist when 20 minutes was up, so I fluffed it with a fork and covered the pot with a clean dish towel. Perfect!
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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