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.

Nina Simonds
Recipe by Cooking Light January 2001

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Recipe Summary

Yield:
6 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

253 calories; calories from fat 2%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 4.9g; carbohydrates 55.5g; fiber 0.9g; cholesterolmg; iron 3mg; sodium 3mg; calcium 19mg.