White Rice
This is a simple recipe which ironically has taken me some time to master. I guess it is so simple, I mess it up? Actually, my husband Craig makes rice this way, and it always turns out well. Nice and fluffy grains that do not stick together. A great accompaniment for many dishes.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 2 cups
- one cup Rice
- 1 ¼ cup Water or a flavorful stock if rice will not be
- salt and pepper to taste
This is based on a ratio. 1 cup of rice to 1 ¼ cups of liquid. For every cup of rice add 1 ¼ cup of liquid.
Take the cup of rice and run it through running water while tossing the rice with fingers. Look for any possible stones or undesirable particles. Take this time to make sure the rice is clean. Run water until water runs clear.
Measure out 1 ¼ cup of water or stock. Again, it depends on the application. If making rice for a sweet treat like rice pudding use water since it will maintain a neutral profile on the rice. Pour liquid into a saucepot or saucepan. Add rice
Bring water to boil and let boil for about 5 minutes.
Turn of the burner. Leave the pot on the stove and cover. Let rice rest for 15 minutes.
- Washing the rice eliminates some of the added starch from the rice grains bouncing off of each other from processing and from just being used. There is still starch inside the grain itself that will expand as it cooks.
- Allow the rice to sit for the 15 minutes and do not turn or "fluff" until the rest time has expired.