Recipe courtesy of The Kitchen
Pasta Method for Boiling Rice
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 176
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 176
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
Ingredients
Directions
- Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.
Cook’s Note
Though we call for 1 cup rice, this method works for any amount of rice.
