Boiled White Rice

Riz au Blanc

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS IS THE EASIEST METHOD I know of preparing fluffy white rice. It is ideal to serve with any sauce, but is especially suited to white sauces. It is also the best way to cook rice that is destined for a stuffing or a salad. Classically, the rice is first cooked in a large quantity of water, then drained, rinsed, and either towel dried or steam dried in an oven. The rice can be cooked in advance and reheated for serving. I simplify the drying and reheating process by steaming the rice quickly just before serving. Some people prefer their rice firmer than others, and I have indicated a cooking time of 15 to 18 minutes. Start tasting the rice after 15 minutes, and stop the cooking when the rice reaches the texture you prefer. The only equipment needed for steaming is a metal strainer.



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