This recipe can be used to make basmati rice and brown rice, too. To cook brown rice, increase the amount of water to 2 1/4 cups and the cooking time to 30 to 40 minutes; check rice after 30 minutes.
Ingredients
1 teaspoon coarse salt
1 cup unconverted white rice
Instructions
1. Bring 1 3/4 cups water and 1 teaspoon coarse salt to a rapid boil in a 2-quart saucepan. Stir 1 cup white rice (unconverted) into boiling water. Return mixture to a boil; reduce heat to a simmer.
2. Cover; cook without lifting lid to prevent steam from escaping until rice is done (15 to 20 minutes; check toward end of cooking time). The rice should be studded with steam holes when done.
3. Let stand, covered, 5 to 10 minutes, then fluff rice with a fork.
Per serving: 169 calories; 0.3 gram fat; 3.3 grams protein; 37 grams carbohydrates; 0.5 gram fiber
Note: Also try these easy mix-ins: store-bought pesto, black beans and sliced scallions, butter and grated Parmesan cheese, and rice vinegar and toasted sesame seeds
