Rice Sides, southern Sides
Southern
Yield: 3 cups
Author: Tammy Nichols
White Rice - Master Cookbook Recipe # 671

White Rice - Master Cookbook Recipe # 671

This is the classic, foolproof method for preparing basic white rice. It’s a versatile staple that serves as the perfect blank canvas for your favorite Southern gravies, stews, or stir-fries. By using the simple absorption method, you get reliable results every single time.

This is recipe #671 in Tammy’s Master Cookbook.

Prep time: 2 minCook time: 15 minTotal time: 17 min
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Ingredients

  • Ingredients
  • 1 cup White regular long-grain rice
  • 2 cups Water

Instructions

  1. Boil: Combine the white rice and water in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat.
  2. Simmer: As soon as the water reaches a boil, reduce the heat to the lowest setting.
  3. Cover: Place a tight-fitting lid on the saucepan. Let the rice simmer undisturbed for 15 minutes.
  4. Finish: Once the timer goes off and the water is absorbed, remove from the heat. For the best texture, let it sit covered for 2 to 3 minutes before fluffing with a fork and serving.

Notes

Tammy’s Tips

"The 2-to-1 ratio is the golden rule for regular long-grain rice,it’s simple, easy to remember, and works every time!" If you want to add a little extra flavor to this basic recipe, try swapping the water for chicken or vegetable broth, or add a pinch of salt and a small pat of butter to the pot before you bring it to a boil.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg