Boiled Rice

By Jacques Pepin

Total Time
25 minutes
Rating
5(9)
Comments
Read comments

Featured in: THE PURPOSEFUL COOK; Re-creating a Four-Alarm Chili That Still Lingers in Memory

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:12 servings
  • 1tablespoon corn oil
  • 2cups white long-grain rice
  • 4cups water
  • 1teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

123 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 198 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
9 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.