Side

Fluffy White Rice

Simple stovetop long-grain rice. Cook extra for fried rice and burritos.

⏱ 25 min (2 min prep, 18 min cooking, 5 min waiting) 🍽 Serves 6 · about 1/2 cup cooked budgetquickfreezer friendly vegetariangluten free
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ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Rice

  • 1 cup Long-grain white rice
  • 1¾ cup Water
  • ½ tsp Table salt
  • 1 tsp Butter, salted

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium saucepan with a tight lid.

  1. Rinse the rice in a strainer until the water runs mostly clear. This keeps it from getting gummy.
  2. Bring the water, salt and butter to a boil in a saucepan. Stir in the rice, cover, and turn the heat to low.
  3. Cook 15 to 18 minutes, until the water is absorbed. Take off the heat and let stand covered 5 minutes, then fluff with a fork.
  4. To keep leftovers safely, spread the rice out to cool and refrigerate it within 2 hours.
Make aheadRefrigerate cooked rice up to 4 days; reheat to 165°F with a splash of water.
❄️ FreezerFreeze cooled rice flat in bags for up to 3 months.
↺ LeftoversUse cold rice for fried rice.
🧒 With kidsStir in frozen peas for the last 5 minutes for color.
Dairy-free swapUse oil or skip the butter.

Good to know

Brown vs. white rice Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub