Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you’ll end up with rice that’s wonderfully tender, never mushy.
| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 cup long-grain white rice (see Cook’s Note)
- 1/2 teaspoon kosher salt
Instructions
- Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 176 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 113 mg |
| Serving Size | 1 of 4 servings |
| Calories | 176 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 113 mg |
Reviews
I rinsed thrice, then soaked the rice for approx 15mins. Once the water started boiling, I turned off the flame and put on the cover. It takes about 30mins to steam through but the result is a fluffy yet firm grain.
how do you make it? yooooo
It has been so long since I cooked rice in a pot w/cover. LOL! I have a rice cooker but it takes way too much time for a small amount. I used this recipe. My heat was too high, so a little stuck but not bad and I had turned it down and I let sit covered for 10 mins plus ( had to write this up and check email and wasn’t in a hurry as I was adding it to broccoli and cauliflower casserole.
My rice always sticks to the bottom. Any solutions ?
epic rice moment
I sauteed my rice in butter and garlic before adding the water. I also doubled the recipe for my family. I did need to add about 3/4 cup more water in the last 7 minutes because it had absorbed it too soon and I didn’t want it crunchy. I paired it with sauteed shrimp scampi and it turned out perfect!