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Nutrition: per serving

  • kcal239
  • fat0g
    low
  • saturates0g
  • carbs53g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0g

Method

  • step 1

    In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.

  • step 2

    Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.

Recipe from Good Food magazine, June 2015

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Comments, questions and tips (6)

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A star rating of 2.4 out of 5.3 ratings

melvyn1275hf1laMH

question

Should you wish to cook, say, for 4 persons. Would you alter the quantity of ingredients proportionately or cook two lots on separate pans?

davelanders55cc0xfv4e

This is boiled rice

begin75

This recipe is entitled "Steamed white rice", but the method of cooking it presents is boiling the rice in 175ml of water, which is quite different from s cooking it by steaming. May we please have a recipe soon for steaming white rice?

begin75

A star rating of 1 out of 5.

This recipe is entitled "Steamed white rice" but the method presented is for boiled rice! May we please have a recipe soon for steamed rice?

Minoo avatar

Minoo

So I always seem to burn rice unless it's in a tonne of water, but I had faith, followed this recipe to the letter and was rewarded with perfect rice. Had never swirled the rice and water in the pan to get the starch off before - I usually either don't bother or just rinse it in a sieve. Might still…

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