Perfectly Cooked Rice

One of my favorite things to make in large batches and freeze for future use is plain rice. It’s a versatile and easy dish that can be used in lots of ways. The bad thing about rice though, is that it can be hard to cook properly. Oftentimes it either turns out a mushy, sticky mess, or the rice burns and sticks to the bottom of the pot. Not any more! If you use this method for cooking your rice, you will get perfectly cooked rice every time. I've done it this way for years, and have yet for the rice to not turn out.

Perfectly Cooked Rice


1 cup long-grain white rice
1 1/2 cups water
1 tablespoon salted butter
{If you wish to use brown rice, increase water to 2 1/2 cups, and the cooking time to 50 minutes once the water starts boiling. Proceed with the rest of the recipe}


In a medium, heavy-bottomed pot, combine the water, rice, and butter and give it a quick stir.
Bring to a boil over high heat. As soon as the water stars boiling, lower the heat to a simmer and cover with a tight fitting lid.
Cook at a gentle simmer until the water is completely absorbed and rice is tender, about 12 minutes. Do not remove the lid.
Remove pot from heat and let sit, undisturbed with the lid on for 15 minutes. Remove the lid, fluff with a fork and serve.
To Freeze: Let rice cool to room temperature. Put one cup of cooked rice per freezer bag. Squeeze out as much air as possible. Close the bag and store in the freezer. This will keep for up to three months.
To Reheat: You can either thaw it overnight in the fridge, or remove rice from bag, place in a microwave safe bowl in the microwave and heat for about 3 minutes, stirring halfway through the cooking time.

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