Recipe by Bone Man
For some reason, folks are afraid to try to make white rice unless it comes pre-packaged in a packet or a box (not bulk). Here's a fool-proof recipe that will have you making rice as a side dish three nights a week. I've been making it this way for years and I mostly use basmati rice that I buy in the big bags. However, I also frequently use the cheap, plain white rice that comes in 2 and 3-pound plastic bags and this recipe works just fine.
Top Review by beancooker
Great stuff. I substitute olive oil for butter as a personel taste preference. Just a note on the amount of water. 2 cups will work fine if you live close to sea level but if you live at any altitude it will take 2 2/3 cups or even more to get perfectly done rice.
Directions See How It's Made
- In a 3-quart saucepan, bring the water, salt, and butter to a rolling boil. Add in the dry rice and stir.
- Reduce the heat to very low, a simmer, and cover.
- Check the rice after 12 minutes and stir. If it's gooey-looking or still wet, re-cover and check it again in 5 more minutes. It should be done at this point.
- Fluff it up with a spoon and take it off the heat. Cover again until you're ready to serve.