• Skip to main content
  • Skip to primary sidebar
Girl Meets Fire
menu icon
go to homepage
  • Recipes
  • Spring Recipes
  • About me
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Spring Recipes
    • About me
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dishes

    White Rice, a Versatile Ingredient.

    Published: Sep 16, 2020 · Modified: Feb 26, 2023 by Zoe Morman · This post may contain affiliate links. · 5 Comments

    Jump to Recipe Print Recipe

    White Rice is a powerful and versatile staple ingredient used by many cultures worldwide. It can be a simple side dish or a main dish component and with a quick cook time of 20 minutes, it's invaluable worldwide.

    cooked white rice inside of a green marble mortar with the pestle propped next to it. this Recipe!
    Jump To
    • Why this recipe works
    • Ingredients
    • The many ways to cook rice
    • Step-by-step Instructions
    • A few notes on cooking rice
    • Recipe FAQs
    • Other related rice recipes...
    • Recipe
    • Comments

    Why this recipe works

    • This is one of the easiest ways of cooking white rice and getting consistent results repeatedly.
    • It gives you power! Why? Because knowledge is power. And knowing the basic recipe to cook rice gives you the power to master many other recipes.
    • You will be eating in no time! This method does not take long to cook, and you will be pairing your rice with a protein or a vegetable and enjoying your meal in no time.

    Ingredients

    Ingredients for rice: jasmin rice, pinch of salt, water
    • Rice: I use Jasmine rice a lot. I also like Basmati. Jasmine rice has floral undertones, and Basmati is known for nutty undertones. These flavor undertones do not overpower the final product but add another layer of delicate flavor to your meals.
    • Water: Normally, I push to add more flavor, and in my other recipes, you will see that I use broth instead of water. for this recipe, I used water only because I want to stress it is the basic recipe for making rice. This rice can be a savory side dish and a base for a great dessert.
    • Salt: Just a pinch. Enough salt to open the grains to absorb water and enhance the natural flavor of the rice.

    See recipe card for full information on ingredients and quantities.

    The many ways to cook rice

    Ask ten people how they cook rice, and many will give you methods for cooking rice very differently from each other, with a few who prefer to have someone else cook the rice because they always mess it up.

    That was me for the longest time. I want to share with you some of the other methods I have tried, and I have reached success, but not as consistently as I have with my recipe today.

    • Knuckle method: Pour your raw grain rice into a pot and level it off. That makes sure the rice is not taller on one side or the other. Place your finger inside the pot to touch the rice while pouring water into the pot. Stop pouring water once the water reaches the first crease of the finger's first joint. Bring to a boil for about five minutes, cover and reduce the heat to low, and cook for another 15 minutes. When I have to make rice for a crowd or at a restaurant, I follow this method, and instead of the stove, I use the oven. I will use a large rectangular pan for cooking the rice and covering it from the beginning.
    • The 2:1 ratio: I have always used this method and have never been successful. I have played with my times, covering or not covering the rice, but I still cannot get it to work. The concept is to boil two cups of water and add a cup of rice. Cover and lower the heat to low for 20 minutes.

    Step-by-step Instructions

    One cup of uncooked rice serves two to three servings of cooked rice. The ratio I use is one and a quarter cups of water per cup of dry rice.

    An overhead picture of a pot for cooking the rice, while water is being added to it.
    1. Bring water to a boil.
    a picture of adding rice to boiling water.
    1. Once the water boils, add rice.
    adding a pinch of salt to the water and the rice while the water is boiling.
    1. Add a pinch of salt.
    a picture of a covered pot of rice cooking.
    1. Cook uncovered for 5 minutes on medium heat, then cover and cook on the lowest setting for another 15 minutes.
    an overhead picture of the pot of rice cooked and uncovered.
    1. Once the rice is cooked, fluff it with a fork and serve.

    A few notes on cooking rice

    • DO NOT TOUCH IT WHILE IT IS COOKING: I mean it. Maybe an initial toss to make sure all the grains are covered by the water and the salt is distributed, but other than that, do not turn the rice while it is cooking. I find that it makes it stickier. If the pot is covered, the steam and condensation drippings will cook the grains on the top of the pot. Trust me.
    • I mentioned fluffing with a fork: Yes, you will use the spoon to serve the rice, but fluff the rice once the rice is cooked is best with a fork. The tines of the fork allow you to lift the grains without smashing or squashing them. Do a few turns with the fork in the pot, and then switch to the serving spoon to serve.
    • Neutral seasoning allows for versatility: The seasoning for this recipe is relatively mild since we are only using a pinch of salt, which opens the leftover to endless possibilities, like:
      • A dessert like rice pudding
      • Quick fried rice, or
      • Protein or vegetable-stuffed rice balls that could be pan-fried as an appetizer or snack.

    Recipe FAQs

    What is the difference between short and long-grain rice?

    Short-grain rice tends to be starchier and cooks softer and fluffier, mostly used in sushi, casseroles like paella, and desserts like pudding. Long-grain rice tends to be less starchy and drier and gives a grainy texture when cooked.

    What is the ratio of water to rice?

    I find that 1.25 (one and a quarter) cups of water per cup of rice works best for me. I have used a 1:1 ratio before, and that has also worked, but not as consistently as 1.25:1.

    Does the 1:1 ratio work on all types of rice?

    Yes.

    Do you have to wash rice before cooking?

    I think this is a matter of preference. When my mom was teaching me to cook, she taught me to wash the rice. At the restaurants, we never really washed the rice, and the rice came out fine. The concept behind it is to remove any impurities that might come from the processing of the grains, like pebbles, faulty grains, and excess starch. In recent years most rice is coming relatively clean, so I do not wash my rice all the time. I do, however, pick through my rice to eliminate any grains that might seem harder than the rest, ensuring there are no small pebbles or foreign particles.

    Other related rice recipes...

    • an image of a glass of coquito
      Favorite Coquito Recipe
    • A plate of pumpkin fritters or barriguitas de vieja
      Pumpkin Fritters, Barriguitas de Vieja (Old Lady Bellies)
    • pinchos served with potato salad and collard greens
      Puerto Rican Pork Kabobs, Pinchos
    • Image of cauliflower yellow rice on a fork
      Puerto Rican Inspired Keto Cauliflower Yellow Rice

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Recipe

    a picture of cooked white rice inside of a green marble mortar with the pestle propped next to it. a container of raw rice grains is sitting behind it and a bright yellow cloth napkin is surrounding the mortar.

    White Rice

    Zoe Morman
    Rice is a powerful and versatile staple ingredient used by many cultures worldwide. It can be a simple side dish or a main dish component.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    0 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine Puerto Rican
    Servings 4 servings
    Calories 338 kcal

    Ingredients
      

    • 2 cups rice I use Jasmine but our favorite type or size will work as well.
    • 2½ cups water
    • 1 pinch salt

    Instructions
     

    • Bring water to a boil
    • Once the water boils, add rice.
    • Add a pinch of salt.
    • Cook uncovered for 5 minutes on medium heat, then cover and cook on the lowest setting for another 15 minutes.
    • Once the rice is cooked, fluff it with a fork and serve.

    Notes

    • DO NOT TOUCH IT WHILE IT IS COOKING: I mean it. Maybe an initial toss to make sure all the grains are covered by the water and the salt is distributed, but other than that, do not turn the rice while it is cooking. I find that it makes it stickier. If the pot is covered, the steam and condensation drippings will cook the grains on the top of the pot. Trust me.
    • I mentioned fluffing with a fork: Yes, you will use the spoon to serve the rice, but fluff the rice once the rice is cooked is best with a fork. The tines of the fork allow you to lift the grains without smashing or squashing them. Do a few turns with the fork in the pot, and then switch to the serving spoon to serve
    • Neutral seasoning allows for versatility: The seasoning for this recipe is relatively mild since we are only using a pinch of salt, which opens the leftover to endless possibilities, like:
        • A dessert like rice pudding
        • Quick fried rice, or
        • Protein or vegetable-stuffed rice balls that could be pan-fried as an appetizer or snack.
    • What is the ratio of water to rice? I find that 1.25 (one and a quarter) cups of water per cup of rice works best for me. I have used a 1:1 ratio before, and that has also worked, but not as consistently as 1.25:1
    • Do you have to wash rice before cooking? I think this is a matter of preference. When my mom was teaching me to cook, she taught me to wash the rice. At the restaurants, we never really washed the rice, and the rice came out fine. The concept behind it is to remove any impurities that might come from the processing of the grains, like pebbles, faulty grains, and excess starch. In recent years most rice is coming relatively clean, so I do not wash my rice all the time. I do, however, pick through my rice to eliminate any grains that might seem harder than the rest, ensuring there are no small pebbles or foreign particles.

    Nutrition

    Serving: 4ozCalories: 338kcalCarbohydrates: 74gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 22mgPotassium: 106mgFiber: 1gSugar: 0.1gCalcium: 30mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Share this:

    • Twitter
    • Facebook

    More Side Dishes

    • image of a serving of a roasted eggplant boat stuffed with shrimp and scallop pan stew.
      Easy Roasted Eggplant Boats
    • Two bowls with Crispy eggplant boats topped with shrimp stew and shredded parmesan cheese
      Chart A New Dinner With Delicious And Crispy Eggplant Boats
    • a bowl of zucchini en escabeche
      Zucchini en Escabeche, Pickle Zucchini. Tangy and Refreshing, a New Puerto Rican Favorite
    • A bowl of funche with shrimp and tomato sauce
      Funche, The simple recipe that became a Building block To Our Puerto Rican Ethnic Roots

    Reader Interactions

    Comments

    1. Zoe

      September 25, 2020 at 4:22 pm

      Thank you Luis!

      Reply
    2. Luis

      September 25, 2020 at 9:28 am

      Loved the recipes keep up the hard work!!!!!!

      Reply
    3. Zoe Morman

      November 13, 2022 at 8:04 pm

      exacto, lol!

      Reply

    Trackbacks

    1. Easy, No-fuss Puerto Rican Inspired Beef Stew - GIRL MEETS FIRE says:
      November 13, 2022 at 7:55 pm

      […] as we get. In one bowl we hold all the components to an amazing meal. You can pour it over rice, potatoes, even pasta, but it can also be eaten just by itself with a nice chunk of crusty bread. A […]

      Reply
    2. El Mejor Guiso Rápido De Camarones Y Ostiones De La Historia - La Chica Y El Fuego says:
      July 27, 2022 at 11:03 pm

      […] barca de berenjena si estás siguiendo la dieta cetogénica, pero va bien en una cama de pasta o arroz (si estás en un día de trampa de la dieta, lol), o un tazón de sémola de coliflor, o […]

      Reply

    Comments, questions, or concerns? Leave them below! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Zoe standin in the kitchen smiling

    Hola! I'm Zoe. I love all things food and enjoy cooking. I created this site to reconnect with my Puerto Rican heritage while living in the United States. This is a great place to reconnect if you are floating in the diaspora. I would love to hear from you!

    About Zoe →

    Easter Recipes

    • A plate of food
      Pan-Seared Lamb Loin Chops, A Basic Application With Incredible Results
    • pinchos served with potato salad and collard greens
      Puerto Rican Pork Kabobs, Pinchos
    • A slice of bread pudding with raisins and caramel sauce on a white plate. the rest of the bread pudding is in a long white plate in the background.
      Puerto Rican Inspired Bread Pudding. Budín de Pan.
    • two bowls filled with ceviche and tostones
      Ceviche
    • an overhead view of a table set with two plates of arroz habichuelas and pan seared chicken thighs
      Puerto Rican Rice with Beans

    Popular Recipes

    • a batch of freshly made sofrito with some of the ingredients (cubanelle peppers, onion, herbs, and garlic) surrounding the container.
      Sofrito, The Not-So-Secret Puerto Rican Secret Ingredient
    • an image of a glass of coquito
      Favorite Coquito Recipe
    • close-up-of-roasted-chicken-thighs-on-a-serving-platter
      Delicious Puerto Rican Oven Roasted Chicken Thighs
    • Closeup of a slice of keto-friendly pecan crusted cheesecake.
      Pecan Crust Keto Cheesecake
    • A bowl of funche with shrimp and tomato sauce
      Funche, The simple recipe that became a Building block To Our Puerto Rican Ethnic Roots
    • a spoon full of black beans
      Puerto Rican Black Beans. Frijoles Negros

    Interested in Keto? Start Here!

    eBook

    two pestles and mortars on a table

    Want to know the difference between a Ñame and a Yam?  Both sound similar but they are not the same tuber.  What is the difference between CULANTRO and CILANTRO? And what in the world is Pana, or Guanabana?  To find out these and many other ingredients CLICK ON THE IMAGE ABOVE to sign up to my ebook waiting list.  The book with the answers is coming out very soon!

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Terms of Service
    • Cookies Policy

    Let's Connect!

    • Newsletter

    Contact

    • Contact Page

    I may earn from qualified purchases made through affiliate links on my website at no cost to you.

    Copyright © 2023 Girl Meets Fire LLC.