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Long-Grain Rice

Yield 6 cups (serving size: 1 cup)
This simple long-grain rice recipe yields a pot of perfectly cooked rice that's delicious paired with just about any entrée or used for homemade fried rice.

Ingredients

  • 2 1/4 cups uncooked long-grain rice (such as jasmine or basmati)
  • 4 cups water

Nutrition Information

  • calories 253
  • caloriesfromfat 2 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 4.9 g
  • carbohydrate 55.5 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 3 mg
  • calcium 19 mg

How to Make It

  1. Place rice in a fine sieve, and rinse with cold running water, stirring with fingers, until water runs clear.

  2. Combine rice and 4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer for 17 minutes or until the liquid is absorbed. Fluff rice with a fork.

Cook's Notes

In America, most people don't normally rinse their rice before cooking, but it's routine in China. Doing this removes the white powder from polishing and allows the grains to separate during cooking, creating a fluffier effect.