Long-Grain Rice

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.

Yield:

6 cups (serving size: 1 cup)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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

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.

Note:

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.

 

Nina Simonds,

January 2001