How to Make White Rice
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5
How to Make White Rice
Description
To make white rice, first rinse the rice under cold water to remove excess starch, which helps keep the cooked rice fluffy rather than clumpy. The rice is combined with measured water, salt, and optionally oil in a saucepan and brought to a boil. After boiling, the heat is lowered and the pot is covered to cook undisturbed for 15 to 20 minutes until the water is absorbed and the rice is tender.
Once cooked, the pot is removed from heat and kept covered for 5 minutes. This rest allows steam to evenly finish cooking the rice grains. Fluffing the rice gently with a fork before serving prevents clumps and aerates the grains for a light texture.
Using a pot with a tight-fitting lid is key to retain steam during cooking. Proper water ratio and low heat avoid mushy or undercooked rice. Leftover cooked rice can be stored in an airtight container refrigerated up to 5 days.
The recipe provides a dependable method for home cooks to prepare basic white rice as a side or base for diverse dishes.
Ingredients
- 1 cup long grain white rice (or medium-grain white rice)
- 1 ½ cup water
- ½ teaspoon salt
- 1 teaspoon olive oil optional, or any neutral oil or butter
Instructions
- Pick rice through to remove any debris or small stones. Place the rice in a fine-mesh sieve and rinse it under cold running water, swishing with your hands, until the water starts to run clear.
- In a saucepan over medium-high heat, pour the water, rice, salt and oil and stir to combine. Bring mixture to a boil and immediately lower the heat.
- Close the lid and cook, undisturbed over very low heat for 15 to 20 minutes or until the rice is tender and the water has been completely absorbed. During the cooking time, don’t open the pot or stir the rice. Only open the lid towards the end of the cooking time to check for doneness.
- Remove from the heat and allow to sit, covered for 5 minutes. Uncover and fluff the rice with a fork. Serve.
Notes
- Rinsing the rice reduces starch and prevents clumping.
- Use a pot with a tight lid to keep steam in for thorough cooking.
- Follow the proper water-to-rice ratio to avoid mushy or undercooked results.
- Cook over very low heat and do not stir during cooking to prevent burning or uneven texture.
- Let rice rest covered off the heat to finish cooking with steam.
- Fluff rice with a fork before serving to separate grains.
- Store leftover cooked rice in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 588mg | 25% |
| Potassium | 14mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.02g | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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