This basic recipe is here primarily as a RecipeLink anchor. The ratio of white rice to water depends upon the brand of rice you choose. I use "Nikko Calrose" rice in most applications, because I prefer somewhat sticky, Japanese-style rice.
The ratio with this particular brand is just under two times as much water as rice. So, for 3 healthy sized servings, use about 1 cup rice, and just under 2 cups of water.
Place the rice in the rice cooker, then the water, then put the lid in, and flip the switch. In 20-25 minutes, you've got great tasting rice, perfectly cooked. I find it's best to let the rice rest for 5-10 minutes after the rice cooker has finished its work.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 43.1mg||1 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 42.8g|
|Protein 3.6g||5 %|
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: 200
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"A quick & easy version of the well-known side dish. If you have one of those rice cookers with a 'mixed' setting, I recommend using it for best quality." —
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