Ingredients
- 185 g regular long-grain white rice about 1 US cup; enriched rice, not instant or parboiled
- 475 ml water 2 US cups; plus up to 30 ml (2 tablespoons) hot water only if needed
Equipment
- 1 Heavy 2- to 3-quart saucepan with tight-fitting lid
- 1 Measuring cup or jug
- 1 kitchen scale optional, for measuring rice by weight
- 1 Stirring spoon
- 1 Fork for fluffing
Instructions
- Measure 185 g rice (about 1 level US cup) and 475 ml water (2 US cups) before heating. Use regular long-grain white rice. Check the packet first; follow its directions if they differ, and do not rinse enriched rice unless the packet asks you to.
- Pour the measured water into a heavy 2- to 3-quart saucepan and bring to a full boil over medium-high heat, about 5 minutes.
- Stir in the rice once. Let the water return to a gentle boil, reduce the heat to low, and cover with a tight-fitting lid. Simmer for 20 minutes without stirring or repeatedly lifting the lid.
- Check that the grains are tender through the center and the visible water has been absorbed. If rice is still firm or water remains, replace the lid and cook 2–4 minutes longer. If the pan is dry but the grains are hard, add up to 30 ml (2 tablespoons) hot water, cover and continue gently until tender.
- Remove the pan from the burner and leave it covered for 10 minutes. Uncover carefully, fluff gently with a fork and serve hot.
- For leftovers, divide into small, shallow containers and cool and refrigerate within one hour of cooking. Keep at 40°F or below and use within 24 hours. Reheat only once until steaming hot throughout; discard rice left at room temperature overnight.
Nutrition
Calories: 169kcalCarbohydrates: 37gProtein: 3.3gFat: 0.3gSaturated Fat: 0.1gSodium: 2mgFiber: 0.6gSugar: 0.1g
Video
Notes
This base recipe contains rice and water, with no added salt or fat. Cooked yield is approximately 3 cups and will vary with the rice and cooking losses. Package directions take priority for a different rice type or formulation.
Nutrition is a USDA ingredient-based estimate for one quarter of the batch, using 185 g raw enriched long-grain white rice. It excludes any broth, salt, butter, sauces or other additions. Brand and yield differences affect each serving.
Jamie Oliver’s rice demonstration shows the basic absorption method and flavored variations. Use this card’s amounts and cooking cues for regular long-grain white rice.