PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to a boil. Stir once or twice. Lower heat to a simmer. Cover with a tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice is not quite tender or the liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Season with salt and pepper. Fluff with a fork. To reheat, place in a colander over boiling water, making sure the water does not boil into or soak the rice, but only steams it. The rice will stay fluffy as long as the water doesnt evaporate. In restaurants it is kept this way for hours. Cover the rice to prevent the top layer from drying out. TIPS: For drier rice, use 2 tablespoons less water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 467.4mg||16 %|
|Potassium 108.2mg||3 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 44.5g|
|Protein 4.7g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 211
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe