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It is possible to make perfectly fluffy white rice on the stovetop. Sauteing the rice first helps keep the rice grains separate. Keeping the pot covered for the entire cooking time traps the steam which is necessary for properly cooking the rice, and is very important. The last 5 minutes off the heat allow the rice to finish in the residual steam, without burning the bottom.
Ingredients
- 2 teaspoons unsalted butter
- 1 cup uncooked long-grain white rice
- 2 cups water
- ½ teaspoon salt
Directions
Step 1
Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
Step 2
Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
Step 3
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Cook?s Note
If you wish to double this, use just 3 3/4 cups water.For a more flavorful side dish, I use broth or stock instead of water and any herbs or seasonings that complement the entr?e.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 186 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat1g | 7% |
| Cholesterol5mg | 2% |
| Sodium297mg | 13% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein3g | |
| Calcium17mg | 1% |
| Iron2mg | 11% |
| Potassium55mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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