Basic White Rice
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.
Cooking Methodbaking, microwaving
Total Timeunder 30 minutes
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturebuttery, savory
- 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
• 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.
1991 Bonnie Tandy Leblang and Joanne Lamb Hayes