How to Cook White Rice
User Reviews
5
How to Cook White Rice
Description
The process begins by thoroughly rinsing long-grain white rice under cool water until the water runs clear, which removes surface starch that can cause clumping. The rinsed rice is combined with measured water or broth, salt, and optionally butter or oil in a saucepan brought to a rapid boil over high heat.
Once boiling, the heat is reduced to medium-low, and the pot is covered to let the rice simmer gently without stirring for 12 minutes. This steaming method ensures even cooking and absorption of the liquid, resulting in separate, tender grains. After cooking, the rice is removed from heat and allowed to rest covered for 5 to 10 minutes, completing the cooking process and firming the texture.
Before serving, fluffing the rice with a fork helps separate grains and release steam. This simple, controlled method produces reliably cooked white rice suitable as a base for many meals.
The recipe notes that a 1-cup uncooked portion yields about 3 cups cooked, and cooked rice can be refrigerated safely for several days or frozen. Reheating with added moisture in a microwave helps maintain texture.
Ingredients
- 1 cup white rice long grain
- 1 ⅔ cup water or broth
- ½ tsp. salt to taste
- 1 Tbsp. butter or oil, optional
Instructions
- Rinse Rice: Add the rice to a fine-mesh strainer and rinse under cool running water for 1-2 minutes, or until it runs clear.
- Add to Pot: Add all ingredients to a medium-sized saucepan or pot over high heat. Bring everything to a rapid boil- you want to see it foaming on the top and actively bubbling.
- Cover, Cook, and Rest: Once boiling, reduce the heat to medium-low, cover the pot with a lid, and cook for 12 minutes. Remove the rice from the heat and let sit for 5-10 minutes before taking off the lid. Fluff the rice using a fork and serve!
Notes
- One cup uncooked rice yields approximately three cups cooked rice.
- Rinse rice thoroughly before cooking to remove surface starch and reduce stickiness.
- Store cooked rice in an airtight container in the refrigerator for up to 4-5 days.
- Freeze cooked rice in individual serving portions for 4-6 months; reheat with added water for best texture.
- Reheat leftover rice gently in the microwave in short intervals with a few tablespoons of water to prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 180mg | 8% |
| Potassium | 36mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.04g | 0% |
| Vitamin A | 62IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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