White Rice Recipe
Follow this simple guide on how to cook perfect white rice on the stove.
Servings: 4 servings
Ingredients
- 1 cup white rice
- ½ teaspoon salt
- 1 ¾ cup water
Instructions
- Measure the rice into a cup and level the top.
- Rinse the rice in a fine mesh sieve thoroughly in cold water until the water is clear.
- Pour the rice into a saucepan over medium-high heat. Sprinkle with salt, then add the water and bring the mixture to a simmer, uncovered, about 5 minutes.
- Using a wooden spoon, stir the rice in the pan to evenly distribute it, but don't over-stir.
- Lower the heat to low, cover with a lid, and cook for 18 minutes without opening the lid. Then turn the heat off.
- Remove the saucepan from the heat. Allow the rice to rest covered for 5 minutes in order to absorb all the liquid and steam.
- Fluff the rice with a fork to separate the grains, and serve.
Video
Notes
My Top Tip: Keep the lid closed during cooking and resting. The trapped steam helps the rice finish cooking. Lifting the lid lets that steam escape.
Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave with a splash of water, or even an ice cube, to loosen it up. Microwave until steaming hot throughout.
Freezing: You can freeze rice for up to 6 months. I like to freeze it in pre-portioned freezer-safe bags for easy storage and quick defrosting. Thaw overnight in the fridge and reheat in the microwave with a splash of water.
Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1mg
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