How to Make White Rice

White rice is a fairly simple stable to make but many people get nervous and over-complicate such a delicious grain. If I had to choose one thing to eat for the rest of my life it would white rice. For me, rice can go with anything. I eat it with plain cheese, a buttered garlic sauce, any type of meat or veggie, or just plain (which is what I do in college when I am running low on cash).

Servings: 8

Calories per Serving: 338


  • 4 cups of Medium-Grain White Rice
  • 4 1/4 cups of Water
  • 2 1/4 teaspoons of Salt

Step 1: Measure out four cups of rice and put into a strainer.

Step 2: Run water over rice to wash out all the yucky starches. (Some people claim this washes away all the vitamins but I like to wash the dirt and pick the black pieces out). When you lift the strainer, you will notice cloudy water coming from the bottom. When the water runs clear, then that means all of the yucky stuff is gone.

Step 3: Pour the wet rice into a rice cooker. Pour about 4 1/4 cups of water. Usually the general rule of water to rice ratio is 1 cup of rice to a little bit above 1 cup of water. So when you pour the water on the rice, there should be about 7/8 inch of water level above the rice line.

Step 4: Spread about 2 1/4 teaspoons of salt into the water.

Step 5: Set to cook. Your rice cooker will tell you when the rice is done.

Step 6: Scoop rice out of rice cooker and fluff with fork.


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