Can’t-Miss Rice
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup long-grain white rice
- 1tablespoon unsalted butter
- 1teaspoon salt
Nutritional analysis per serving (4 servings)
201 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 122 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
- Step 1
Heat oven to 350 degrees. Rinse rice well under cold water.
- Step 2
In a large ovenproof saucepan, heat butter over medium heat until foaming. Add rice and stir to combine. Cook until rice is coated with butter and starts to smell nutty. Add 2 cups of water and the salt.
- Step 3
Bring to a boil, cover with a tightfitting lid and place in oven. Bake for 17 minutes. Remove from oven and let stand 10 minutes without removing the lid.
Private Notes
Comments
In my opinion, the secret is not to crowd the rice. If you make it in a pot with a small base, or even a rice cooker, the rice at the bottom gets overcooked and gloppy but the rice at the top is undercooked. I make mine in a high-sided 14" fry pan. Having a thin layer of rice across a wide base ensures that it all cooks evenly. This can be done on the stove top or in the oven, just make sure to cover the pan tightly.
You can use this method for brown rice as well. I do, but I turn the oven to 375 and cook for about 60 minutes.
It really helps to layer several sheets of paper toweling between the skillet and the lid before placing in the oven. It keeps the condensation from dripping on the rice and makes for a fluffier rice.
This is our top recipe from NYT cooking! We make this rice at least once a week. It's so good and so easy. A great way to make rice!
It really does turn out perfect. Skip adding salt, though.
I’ve have been searching for a sticky rice recipe….this is it! I have made this twice, per instruction and it’s been perfect every time. Thank you NYT!
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