How to Make White Rice on the Stove
Plain White Rice…you would think that rice is easy to cook right?
Well, cooking rice eluded me for some time. I was taught to boil it and drain like pasta or attempted to use the boil-in-a-bag type of rice. These were never tasty or appealing to me.
That’s probably why I have not been a fan of rice with gumbo, etouffee, and beef stew.
However, we started using Zatarains Long Grain Rice and learned how to properly cook it. It’s really quite easy now.
I do get Mike to make it all the time, because I have a special tendency to walk away from a boiling pot. I have been known to forget and burn up a pot or two… Maybe three.
Anyway, below is our standard rice how-to for perfect rice every time. This white rice recipe serves about 4-6 depending on the size of a main dish, or if using the rice for an appetizer size portion of gumbo.
Perfect White Rice Ingredients
2 cups water
1 cup long grain white rice
1 tablespoon olive oil or butter
Pinch of salt
How to Make Perfect White Rice
In a 3 quart saucepan with a lid, pour in the 2 cups water, olive oil, and salt.
Bring water to a boil on medium-high heat.
Add rice and stir well. Cover and reduce heat to low #3.
Allow to steam 20 minutes.
Turn off heat. Let sit a few minutes.
Stir to fluff and serve.
Category: Side Items