Michele Urvater

Perfect Rice

Preparation info
  • Makes:

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

There is one single basic way I make a plain bowl of rice, whether the grain is long or short, brown or white, or aromatic. I set the rice in a pot, add the liquid, salt, oil or butter, and I simmer gently until tender. Any liquid not absorbed by the rice is drained away.

Ingredients

  • 1 cup long-grain white rice
  • 1¾ cups chicken broth, clam juice, or water (depending on what you’re serving the r

Method

  1. Place the rice, broth, oil, and some salt and pepper in a medium-size saucepan. Bring the liquid to a boil over medium heat. Cover the pot and simmer over low heat until the rice is as tender as you like it, about 18 minutes.
  2. If there is any leftover liquid in the pot, drain the rice in a strainer. Adjust the seasoning and serve hot.