Perfect white rice for 2 people
by cynmar28
It took me a lot of work to find a recipe to make perfect white rice but I finally found one that will help you make it incredible!
One of the things that helps your rice be really perfect is the quality of the rice, do not buy poor quality rice and for this recipe I recommend making it with medium to long rice
Source: My recipes
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INSTRUCTIONS
1.Chop the garlic cloves into very small pieces
2. Heat the casserole and add the butter and garlic cloves. Take care that the garlic does not get burned.
3. Add the rice and stir for about a minute at medium temperature to toast the rice
4. Pour 2 cups of water, leave over high heat for 4 minutes until it gets very hot.
5. Add salt and then lower over medium heat for about 12 minutes with the lid of the casserole on. (You will see that there is almost no water and small holes begin to appear betwee the rice grains).
6.With a low temperature,leave the rice at least 3 minutes
7. Let it rest with the lid 5 minutes
8. Enjoy it!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (349g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 447 | ||
| Calories from Fat: 109 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.1g | 16 % | |
| Saturated Fat 7.5g | 37 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 30.5mg | 9 % | |
| Sodium 96.7mg | 3 % | |
| Potassium 130.7mg | 3 % | |
| Total Carbohydrate 75.7g | 22 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 74.3g | ||
| Protein 7g | 10 % | |
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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. |
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Calories per serving: 447
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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