Basic White Rice
NotesFor 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 Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
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