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How to Cook White Rice

One of the simplest recipes on the planet is to cook White Rice.

Asian food with riceRice is something that’s a food staple the World over, and I’d say just about every nationality cooks & eats this seed in some way, shape or form. It’s ever popular in Asia & North America.

Types of rice vary by geographical region, as well as the recipes in which it is prepared. It’s the perfect side dish, but doubles for main dishes as well, with added protein & flavors.

Rice simply requires a cooking liquid, most often water or stock/broth of some kind. I’ve even used different teas, milk, coconut milk. You usually add butter & some salt, whether it’s for sweet or savory purposes.

How to Cook White Rice:

In this show, I’m letting you in on how to cook plain rice. This rice is not parboiled or minute rice. It’s completely uncooked. That being said, it takes longer to cook than those types of rice.

Don’t fret…It’s not difficult. You can do it! Only, be sure to make extra because it’s wonderful the next day either as your side dish, to make a beautiful stir fry, or even rice pudding for dessert.

This is the most basic recipe for rice without extra spices or ingredients. However, once you get the knack of this, try adding vegetables & exotic spices to customize your rice for your flavor enjoyment.

Cooking rice like this typically follows a ration of 2:1, water:rice. This is helpful to remember, especially if the package has a language you can’t read on it. This is different from parboiled or minute rice, usually with a ratio of 1:1, water:rice.

Type: Side Dish Recipe

Serve with: butter, salt & pepper
Prep Time: 5 min
Cook Time: 10 – 30 min – it depends upon rice you use; follow cooking time instructions on the package
Serves: 3 – 4 people

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

Use the proportions listed on the package of the rice you purchase. Each rice takes a different quantity of liquid to rice – the ratio changes.

  • rice
  • water
  • 1 tbsp butter
  • 1/2 tsp salt

Instructions:

  1. Measure the required amount of liquid – water, broth, stock, milk and heat to a boil on the stove top in a sauce pan with salt & butter.
  2. Rinse the measured amount of rice you require under cold water in a strainer well, ensuring there is no cloudy water coming out of it. * Tip: Agitate the rice by rubbing it against the sides of the strainer & moving it around in a circular-type motions. If you don’t perform this step thoroughly & properly, your rice will be mushy & gummy, having a gooey texture. Rinse away those saponins. (Also, I’m aware I said “corn” instead of rice in this show…my bad.)
  3. Once the water boils, add rice and bring back up to a boil. Stir rice frequently to keep it from sticking to itself or the bottom of the pot.
  4. Reduce to a low simmer covered with a lid & set timer for the appropriate cooking time minus a few minutes. The rice I’m using takes between 12 – 14 min, but some can take up to 30 min. * Tip: Check the rice before it’s supposed to be done. This ensures the rice won’t go too far & be overcooked.
    If there is some excess liquid, keep cooking for a couple of minutes at a time. I prefer my rice al dente, so to speak – with a bit of bite, not mushy.
  5. How to Cook White Rice - cookingwithkimberly.comUsing a large fork, fluff up the rice once finished cooking.
  6. Re-season with salt, pepper (if desired), and butter.

You want the grains of rice to be separate from each other, unless you’re intentionally cooking sticky rice for a great Asian dish.

  • Tip: If you’re nervous cooking rice on your stove top, I suggest investing in a rice cooker. They are so easy & “magically” know when your rice is done, whatever kind of rice that is. You just add the appropriate proportions of ingredients and you’re good to go. Such a time saver in my kitchen!

Serve this White Rice as a side dish as is, add tasty ingredients to that rice, or make it into a main dish.

***

I hope you enjoy this Rice Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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