BEGINNER'S RICE
For some reason, folks are afraid to try to make white rice unless it comes pre-packaged in a packet or a box (not bulk). Here's a fool-proof recipe that will have you making rice as a side dish three nights a week. I've been making it this way for years and I mostly use basmati rice that I buy in the big bags. However, I also frequently use the cheap, plain white rice that comes in 2 and 3-pound plastic bags and this recipe works just fine.
Provided by Bone Man
Categories White Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a 3-quart saucepan, bring the water, salt, and butter to a rolling boil. Add in the dry rice and stir.
- Reduce the heat to very low, a simmer, and cover.
- Check the rice after 12 minutes and stir. If it's gooey-looking or still wet, re-cover and check it again in 5 more minutes. It should be done at this point.
- Fluff it up with a spoon and take it off the heat. Cover again until you're ready to serve.
Nutrition Facts : Calories 131.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 211.7, Carbohydrate 25.2, Fiber 0.9, Protein 2.1
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