Long-Grain White Rice
- Active Time 5m
- Total Time 25m
About 3 cups
This is a multi-purpose rice recipe. For Indian cuisine, substitute fragrant long-grain basmati (or the domestic Texmati) rice. For Southeast Asian recipes, substitute jasmine rice where appropriate.
- 1 cup rice
- 2 1/2 cups water
- Pinch of salt
Place the rice, water and salt in a saucepan with a tight-fitting lid. Bring to a boil, and turn down the heat to a simmer. Stir once and cook, covered, for 15 to 20 minutes or until the rice has absorbed all the liquid. Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
225 calories; 0g total fat; 0mg cholesterol; 50mg sodium; 49g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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