Bring a large pot of water to a boil on high heat. Add the salt and sprinkle in the rice. Return to a boil, then reduce the heat to medium high and boil steadily, uncovered for 12 minutes. Drain.
Turn the heat down to low. Rinse the rice with warm water and shake dry. Return the rice to the pot. Cover and steam for 5 minutes.
Stir in the butter and add salt and pepper to taste. Serves 3.
This rice always works beautifully. You can cook any amount of rice this way, as long as you have a big enough pot.
This rice also reheats well. To reheat, spread the cooked rice on a cookie sheet, dot with butter, cover with foil and reheat in 350 F. oven for 15 minutes.
Instructions
Bring a large pot of water to a boil on high heat. Add the salt and sprinkle in the rice. Return to a boil, then reduce the heat to medium high and boil steadily, uncovered for 12 minutes. Drain.
Turn the heat down to low. Rinse the rice with warm water and shake dry. Return the rice to the pot. Cover and steam for 5 minutes.
Stir in the butter and add salt and pepper to taste. Serves 3.
This rice always works beautifully. You can cook any amount of rice this way, as long as you have a big enough pot.
This rice also reheats well. To reheat, spread the cooked rice on a cookie sheet, dot with butter, cover with foil and reheat in 350 F. oven for 15 minutes.
Lucy Waverman’s Cooking School Cookbook
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