DinnerCountButtered White Rice
This is plain white rice, cooked so the grains stay separate. You rinse it until the water runs mostly clear and simmer it with the lid on for eighteen minutes. Then it rests off the heat for five more minutes, and you fluff it with butter. It goes with anything that has a sauce, such as stir fry, honey garlic chicken, or teriyaki salmon.
Ingredients (serves 4)
- White rice1½ cups
- Water2¼ cups
- Butter2 tbsp
- Salt½ tsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ¾ cup white rice and 1 tbsp butter.
For 4 people, you’ll need 1½ cups white rice and 2 tbsp butter.
For 6 people, you’ll need 2¼ cups white rice and 3 tbsp butter.
For 8 people, you’ll need 3 cups white rice and 4 tbsp (½ stick) butter.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| White rice | ¾ cup | 1½ cups | 2¼ cups | 3 cups |
| Water | 1¼ cups | 2¼ cups | 3½ cups | 4½ cups |
| Butter | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp (½ stick) |
| Salt | ¼ tsp | ½ tsp | ¾ tsp | 1 tsp |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. This is less than the recipe assumes, and the same pot works. The times are the same.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a medium saucepan. At about 1.5× the recipe it still fits, and the times are the same.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a medium saucepan. At about 2× the recipe use a 6-quart pot or bigger, and the times are the same.
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Steps
- Put the white rice in a bowl and cover it with cold water. Swirl it with your hand and pour off the cloudy water. Repeat until the water runs mostly clear. Rinsing removes the starch that makes rice gummy.
- Bring the water and the salt to a boil in a medium saucepan that has a tight lid. Add the rice, stir once, cover, and turn the heat down to low.
- Cook for 18 minutes without lifting the lid. Then take the pan off the heat and let it rest, covered, for 5 minutes. The rice is done when the water has been absorbed and the grains are tender.
- Add the butter and fluff the rice with a fork until the butter melts into it.
Good to Know
- Contains Milk. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
