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You are here: Home / How To / How to Make White Rice

How to Make White Rice

December 19, 2020 by Shelley

Temperatures are based on an electric cooktop. Adjust to suit your setup. Omit the salt if you want. I weigh my water because my measuring cups are more generous. Do what works best for you.

Ingredients

1 cup white rice
1 teaspoon (4.7 g) butter – doesn’t have to be exact
1 1/2 cups (12 fl. oz / 355 ml) water
1/2 teaspoon salt

Equipment

Sieve – I use a metal mesh sieve whose handle fell off
Metal or glass bowl large enough to immerse the sieve
scale (if you have one)
1 cup metal or plastic measuring cup
2 cup measuring cup for liquids – I use a plastic one
2-litre pot
Straight edge silicone spatula to saute the rice. Or use anything that works
measuring spoon
silicone oven mitts
Clean dish towel

Directions

  1. Rinse the rice until the water is almost clear. Place rice in sieve and place sieve in a bowl large enough to immerse the sieve. Fill the sieve/bowl with water. Stir with your fingers. The water will be quite cloudy. Pour out. Repeat until the water is almost clear. Drain well.
  2. Heat 1 1/2* cup to almost boiling or boiling. I do this in a microwave because I don’t have a kettle. If you have one, use that or bring water to a boil in a small pot on the stove. *Note: Measure out more to start with and remeasure or weigh to get 1 1/2 cups (12 oz).
  3. In a 2-litre pot, melt the butter over medium heat (adjust if seems to hot). Add the rice and stir constantly until most of the grains are opaque.
  4. Consider wearing silicone oven mitts to protect yourself. Add the water and salt if using and (you might need to increase the heat a bit) bring to a boil.
  5. Reduce heat to low, cover and cook for 18 minutes.
  6. Check that the rice is cooked. Remove from the heat, wrap the lid with a clean dishtowel and cover. Let sit for 10 minutes before eating. It can sit for longer. Or make ahead and refrigerate. When ready to eat, remove from fridge and reheat.

Filed Under: How To, Sides

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