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Easy

White Rice Done Right

Skip this if you use converted rice or instant rice. But if you want to easily make error-free white rice like the pros, read on.

  • Rice. Directions apply to typical long-grain rice but the principles also apply to other white rices.
  • Water or stock. For richer taste, use chicken stock rather than water (or 50/50)
  • Pan. It's essential to use a heavy pan with a tight-fitting lid. A hefty 2-quart, non-stick pan is ideal.
  • Keep it covered. After you cover the cooking rice, don't lift the lid until you're ready to serve.

Total time about 30 minutes.



For 4 servings:

1
Heat oil over medium heat. Then add rice and cook 2-3 minutes while stirring.
  • 2 tsp butter or olive oil
  • 1 cup (8 oz) long-grain rice

2
Add, bring to boil, stir to blend ingredients, then reduce heat to very low and cook, COVERED, about 15 minutes
  • 1/2 tsp salt
  • 1-3/4 cups (14 oz) water or chicken stock

3
Turn off heat. Leave pan on burner for about 15 minutes. Don't peek; keep pan covered until ready to serve.

4
Fluff rice with fork before serving.


For 8 servings follow directions above substituting these quantities:

1

  • 1 tablespoon butter or olive oil
  • 2 cups (16 oz) long-grain rice

2
  • 1 tsp salt
  • 2-2/3 cups (21 oz) water or stock

rainbow

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