CHEF PRIMERABAR PRIMERABAKER PRIMERAsoon
ENES

White Rice

Noodles & Rice · East Asian · Latin American & Caribbean · American

2 ingredients · 30 minutes · 4 servings

White Rice
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169kcal3.3g protein0.3g fat37g carbs~$0.14/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.

only in an optional ingredient: dairy

Restrictions

Only if you add itdairy (butter)Leave that ingredient out and the dish does not have it.

Diets
VegetarianVegan · without onePescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:
1 cuprice (long grain, white)
1 ½ cupwater

Optional

Not counted above. The dish works without them.

½ tspsalt
1 tspbutter
1 cuprice (basmati, in place of long grain)

Steps

  1. Prep4 min
    cold water, swirled and poured off three or four times
    rice rinsed until the water runs nearly clear. What you are washing away is loose surface starch broken off in milling — left on, it gelatinises into a paste between the grains and glues them together. This one step is most of the difference between separate grains and a clump
  2. Boil3 min
    heavy pan, lid off, full rolling boil
    rinsed rice + water (+ salt, + butter), brought up hard and uncovered. Starting from cold with the rice already in means the grains hydrate evenly on the way up, which is why this is more forgiving than adding rice to boiling water
  3. Simmer12 min
    lowest heat, tightly covered, not stirred or peeked at
    until the water is gone and the surface is pitted with small craters. The grains are absorbing water and their starch is gelatinising around 70-80°C; the lid keeps the steam in, which is what cooks the top layer. Stirring now drags starch off the grains and makes it sticky — there is no reason to touch it
  4. Rest10 min
    off the heat, still covered
    undisturbed. This is not idle time: moisture is still redistributing from the wet bottom grains to the drier top ones, and rice served straight from the heat is unevenly done in a way that ten minutes fixes for free
  5. Fold1 min
    fork, lifting rather than stirring
    the grains apart from the edge inward. A fork separates; a spoon compresses and crushes. If the bottom has caught slightly, leave it — scraping mixes scorched grains through the whole pot