The basic formula for cooking rice is one part rice to two parts water; i.e, if you have one cup of rice, you need two cups water. This recipe will give good results with any long grain white or brown rice.
Yield: 4 servings
- 2 cups cold water
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup rice
In a 2-quart saucepan with a tight fiitting lid, bring water, salt and butter to a boil.
Add rice and stir once with a fork; cover and reduce heat to medium low. Simmer for 20 minutes (do not lift lid).
Remove from heat, gently fluff rice with fork and let sit for a few minutes with the lid off. Fluff again and serve.
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June said
September 17 2011 @ 6:19 pm
Having a senior moment. After 45 years of cooking, I forgot the ratio of rice to water! Thank goodness for this recipe and google. I bought in bulk (no box with instructions) and totally forgot the ratio after cooking some other stuff.
Thanks!!
Richard Madsen said
March 24 2011 @ 8:45 pm
This recipe is a life saver!