Boiled Rice

By Jacques Pepin

Total Time
25 minutes
Rating
4(9)
Comments
Read comments

Featured in: THE PURPOSEFUL COOK; Baked Eggplants of Autumn Balance a Year-Round Dish

  • 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:6 servings
  • 3¼cups water
  • 1teaspoon salt
  • 1½cups white long grain rice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

169 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 395 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 water and salt in a medium saucepan. Bring the water to a boil, add the rice, stir well, and bring the mixture back to a boil. Stir again, reduce the heat to very low, cover and cook for 20 minutes.

  2. Step 2

    Serve with the chicken livers.

Private Notes

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

Ratings

4 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.
Sam

Brilliant!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.