White Rice
Makes: 4 to 6 servings
Time: 20 to 30 minutes
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It’s almost as easy to make pilafs (see page 372) and other slightly more sophisticated rice dishes as it is to make basic rice, but sometimes this is what you’re looking for. And needless to say, white rice can be served with almost anything.
- 1½ cups white rice
- Large pinch salt
- Put the rice in a small saucepan with water to cover by about 1 inch. Add the salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles steadily but not violently. When small craters appear, lower the heat a bit more. When all visible moisture disappears, turn off the heat entirely — this will be 10 to 15 minutes after you started.
- At this point you can serve the rice (it will be moist but fine) or cover it, with the heat off, and let it sit for 15 or even 30 minutes, during which time it will become a bit drier. See “13 Thirty-Second Ways to Jazz Up Plain Rice” (page 367).
White Rice in the Microwave Easy enough, especially for 2 servings: Put 1 cup white rice in a 1-quart measure or bowl and add a large pinch of salt and 1½ cups water. Cover tightly with plastic wrap and cut a slit in the top of the wrap. Microwave for 12½ minutes or until the grains are plump and tender, then let sit for 5 minutes or so before serving.