Wayne Gisslen

Boiled and Steamed Rice

Preparation info
  • About 3 lb 1.44 kg ) , portions:

    10, 12, 16

    , portion size: 4½–5 oz (140 g), 4 oz (120 g), 3 oz (90 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

PROPORTIONS U.S. METRIC
Regular long-grain wh

Method

Procedures

Rangetop

  1. Wash rice in cold water until water runs clear (optional stepfor note on washing rice).
  2. Combine all ingredients in a heavy pot. Bring to boil. Stir. Cover and cook over very low heat.
  3. Test rice for doneness. Cook 2–4 minutes mor

Per 4½–5 oz (140 g) serving: Calories, 200; Protein, 4 g; Fat, 2.5 g (12% cal.); Cholesterol, 5 mg; Carbohydrates, 39 g; Fiber 1 g; Sodium, 260 mg.