Boiled Rice

By Jacques Pepin

Total Time
25 minutes
Rating
5(8)
Notes
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Featured in: THE PURPOSEFUL COOK; Re-creating a Four-Alarm Chili That Still Lingers in Memory

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Ingredients

Yield:12 servings
  • 1tablespoon corn oil
  • 2cups white long-grain rice
  • 4cups water
  • 1teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

123 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 198 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the oil and rice in a saucepan, and mix well. Add the water and salt, and bring to a boil, stirring occasionally, over high heat. Cover tightly, reduce the heat to very low, and simmer gently for 20 minutes.

  2. Step 2

    Fluff with a fork, and serve with the chili.

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5 out of 5
8 user ratings
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