Boiled Rice

By Jacques Pépin

Published November 12, 1991

Total Time
25 minutes
Rating
5(9)
Comments
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Featured in: THE PURPOSEFUL COOK; Re-creating a Four-Alarm Chili That Still Lingers in Memory

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Ingredients

Yield:12 servings

  • 1 tablespoon corn oil

  • 2 cups white long-grain rice

  • 4 cups water

  • 1 teaspoon salt

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

25 grams carbs; 123 calories; 1 gram polyunsaturated fat; 1 gram fat; 199 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the oil and rice in a saucepan, and mix well. Add the water and salt, and bring to a boil, stirring occasionally, over high heat. Cover tightly, reduce the heat to very low, and simmer gently for 20 minutes.

  2. Step 2

    Fluff with a fork, and serve with the chili.

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5 out of 5
9 user ratings
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