Easy stove top rice
If you don't have a rice cooker, no worries! It's super easy to prepare rice on the stove in a pot. This is how I make my rice everytime. This makes a big batch of rice, which I love as I can store the leftovers in the fridge for meals throughout the week. But feel free to half the recipe if you prefer.
My Notes:
Servings:
Instructions
- In a medium pot, rinse the rice by covering it with water and stirring it with your fingers until the water is foggy. Drain off the water. Repeat 1 - 2 times until the water is clear. Rinsing the rise removes the excess starch and is the key to lovely fluffy rice.
- Add 3 1/2 cups fresh water to the rinsed rice. Put over high heat, cover, and bring to a boil. The second that it starts to boil, reduce to low to so the rice is at a very light simmer, keeping it covered. FOR WHITE RICE: Cook for about 15 - 20 minutes until all of the water is absorbed and the rice is tender. If your rice isn’t cooked all the way through, but the water is absorbed, stir in a splash or two more water, and continue to simmer. FOR BROWN RICE: Cook for about 25 - 45 minutes until all of the water is absorbed and the rice is tender. If your rice isn’t cooked all the way through, but the water is absorbed, stir in a splash or two more water, and continue to simmer. *Depending on the type of rice the cooking time can vary quite a bit so just keep an eye on it and taste test. Your package of rice might have cooking times listed.
Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg
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