← Back to Search Results
baking, microwaving
Basic White Rice

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes about 3 cups cooked rice

Ingredients

  • 1 cup white rice (long, medium, or short grain; regular or parboiled)
  • 1½ to 2½ cups water or broth
  • 1 teaspoon butter, rice bran oil, or olive oil
  • ½ to ¾ teaspoon salt to taste

Directions

• 1. If using imported rice, rinse the rice carefully several times and remove any small stones or impurities. This step is unnecessary for U.S.-grown rice.

• 2. Combine the rice with 2 cups water for long grain regular rice, 1¾ cups water for short or medium grain regular rice or 2½ cups water for parboiled rice with the butter and salt in a heavy 2-quart saucepan with lid.

• 3. Bring the rice mixture to a boil over high heat; reduce heat, cover, and cook 15 to 18 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and serve.

Notes

For firmer rice, reduce the liquid by ¼ cup and cook for 15 minutes. For softer rice, increase the liquid by ¼ cup and cook for 20 minutes.

Oven Method: Preheat the oven to 350°F. Bring the water to a boil. In a 1-quart casserole, combine the rice, boiling water, butter, and salt. Cover and bake 25 to 30 minutes, or until rice is tender and all the liquid is absorbed. Fluff with a fork and serve.

Microwave Method: In a 2-quart microwave-safe baking dish, combine the rice, water, butter, and salt. Cover and microwave at full power (100 percent) for 5 minutes or until the water boils. Then microwave for 15 minutes at medium power (50 percent) 20 minutes for parboiled. Fluff with a fork and serve.

If your oven power is less than 500 watts, see the manufacturer's instructions for cooking rice.

While imported rice should always be rinsed before use, U.S.-grown rice shouldn't. Rinsing domestic rice removes some of the nutrients added during enrichment.


© 1991 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings and uses water, not broth.

185kcal (9%)
8mg (1%)
0mg (0%)
0mcg RAE (0%)
43mg
18mg
3g
0g
0g
39g
0mg (0%)
295mg (12%)
0g (1%)
1g (2%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
american-masala American Masala
by Suvir Saran
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucid-food Lucid Food
by Louisa Shafia
desserts-4-today Desserts 4 Today
by Abby Dodge
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?