How to Cook White Rice
Get all of my top tips and tricks to cook white rice perfectly every single time. Cooked on the stovetop, it's my go to side dish for weeknight family meals.
Servings: 6 servings
Calories: 379kcal
Ingredients
- 2 tablespoons vegetable or corn oil
- ¾ teaspoon salt
- 3 ½ cups water
- 3 cups long grain white rice, rinsed and drained
Instructions
- In a large pot or caldero, over medium-high heat, add oil, salt and water. Bring to a boil.
- Add rice to the pot with boiling water. Lower the heat to medium. Let it cook until the rice has soaked up all the water (about 10 minutes), stirring occasionally.
- Cover the pot and lower the heat to low. Let it cook for 25 minutes.
- After 25 minutes, fluff the rice with a large spoon. Cover and continue to cook for an additional 5 minutes.
- Serve warm.
Notes
- Rinse and drain the rice at least three times to remove surface starch from rice grains and keep it from becoming gummy as it cooks.
- To make concon or pegao, cook the rice for 15-20 minutes longer for a total cook time of 40 to 45 minutes.
- If making ahead of time, let the rice cool fully before storing it and cover it well.
Nutrition
Calories: 379kcal | Carbohydrates: 74g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 302mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Calcium: 30mg | Iron: 1mg