The reason I love steamed rice is because of how versatile it is. It can be used as a low calorie base for almost any entree, and it’s really quick to make.
“Rice is great if you’re really hungry and want to eat two thousand of something.”
– Mitch Hedberg
Sometimes I see recipes where the author boils the water before adding rice. Not me! I pour all of the ingredients into a pot at the very beginning, bring it to a boil, and then simmer it with the lid on until it’s fluffy and tender, about 20 minutes. My “not so secret” is using half water and half chicken broth (instead of 100% water). Throwing in a slab of butter for extra flavor is nice too.
I use it as a base for many dishes.
Like this Chicken Teriyaki with green onions.
And these Teriyaki Meatballs.
Right here it’s mixed with cream of mushroom soup and mozzarella cheese as a base for this Pork chop….
I also use it in my Easy Fried Rice recipe.
Like I said, it’s very versatile and the price point is great typically costing under $1.50 for a 1 lb. bag. You don’t need a rice steamer to whip up a batch of freshly steamed white rice. I hope you give this a try! 🙂
Steamed White Rice
- 1 cup long grain White Rice
- 1 cup Water
- 1 cup Chicken Broth/Stock
- 1 teaspoon Salt
- 1 tablespoon Butter (optional)
In a medium sauce pan over medium-high heat add rice, water, chicken broth, salt and butter. Bring to a boil and then lower the heat to a simmer covering the pan with a lid. Gently simmer and don’t lift the lid!! Depending on your stove the rice could be done anywhere between 16-20 minutes. It’s done when the rice is tender and the liquid is fully absorbed. Once it’s done, remove it from the heat and let it sit on a back burner with the lid on for an additional five minutes. Fluff it with a fork and serve.
Note: 1 cup of dry rice usually triples in size to three cups of prepared rice.