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Simple Pantry Rice
Basic stovetop white rice with oil and salt — the few-ingredient backbone for beans, eggs or whatever else the pantry holds.
Ingredients
| Volume | Grams |
|---|---|
| 1 cup long-grain white rice | — |
| 2 cups water | 454 g |
| 1/2 tsp table salt | 3 g |
| 1 tbsp vegetable oil, or unsalted butter, optional | 12.4 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Rinse the rice in a fine strainer until the water runs clearer (optional but helps keep grains separate).
- Combine the rice, water, salt and oil in the saucepan. Bring to a boil uncovered.
- Stir once, cover, lower the heat to a bare simmer, and cook 15–18 minutes without lifting the lid.
- Take off the heat and rest, still covered, 5 minutes. Fluff with a fork and serve.
Tips
- Uncooked white rice isn't on our weight chart, so measure it by the cup; water, salt and oil use cited weights.
- Dried white rice keeps for years sealed and cool — pair with canned beans, eggs or a fried egg for a full meal.
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