Boiled Rice with Butter
Fluffy rice is a side dish for everything: cutlets, fish, or chicken. Rinse until the water runs clear, then cook covered without stirring.
- Time
- 20 min
- Serving
- 301 kcal
- Ingredients
- ≈ $0.24
- Protein
- 5 g
Ingredients
- 1 Long-grain ricepack 800 g ≈ $1.94 70 g
- 2 Butterpack 180 g ≈ $1.58 8 g
- 3 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice in cold water 3–4 times, until the water runs clear.
Cover with water at a 1:1.5 ratio, add salt, bring to a boil, reduce the heat to low, and cook covered for 15 minutes without lifting the lid.
Remove from the heat, add the butter2, cover, and let stand for 5 minutes; fluff with a fork.
Tips
- Why it works
- Wash rice until water runs clear to remove excess starch, which makes it gummy. Use a 1:1.5 rice-to-water ratio to avoid soggy grains.
- Substitutions
- Replace butter with 8g vegetable oil; swap long-grain rice for basmati if unavailable.
- Common mistakes
- Overcooking turns rice mushy. Check texture at 15 minutes; it should be tender but still firm.
- Storing and reheating
- Stays fresh 3 days; reheat in a microwave with 1 tbsp water, covered, for 2 minutes.
- Serve with
- Pair with pan-fried chicken thighs or a simple tomato-cucumber salad for a balanced dinner.
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