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Ingredients
- 1 c. long-grain rice
- 1 3/4 c. water, up to 2
- 1/2 tsp salt, up to 1
- 1 Tbsp. unsalted butter, (optional)
Directions
- Makes 3 c. cooked rice
- This method applies to all varieties of long-grain rice, including basmati andjasmine. When cooking rice, remember which the larger amount of water will yield a soft, very moist rice, while the lesser amount will yield firmer, more separate grains.
- 1. Place the rice, water, salt, and butter in a heavy 1-qt saucepan.
- Bring to a boil over high heat. Stir once, reduce the heat to low, cover, and cook for 15 to 20 min, till the water has been absorbed.
- 2. Remove from heat and let stand, covered, for 10 min. Fluff rice with a fork and serve. Any leftover rice can be refrigerated for several days or possibly frzn in airtight containers for several months. Reheat in a double boiler or possibly microwave.
- Basmati or possibly Jasmine Rice Both basmati and jasmine rice are types of aromatic rice which have pronounced, very pleasing aromas. Basmati, originally from India and Pakistan, is now grown also in the United States, as is jasmine rice, originally from Thailand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 3 servings | |
| Calories 259 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.25g | 5% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 397mg | 17% |
| Potassium 72mg | 2% |
| Total Carbs 49.31g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.08g | 0% |
| Protein 4.44g | 7% |
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