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The Perfect White Rice Recipe

Okay, so I know what your thinking, " a plain white rice recipe, really ? " It's just much easier going for the box stuff on such a simple side dish.

Rice is in my DNA and I'm always surprised when I hear someone say they don't know how to cook rice. I literally have been cooking rice since I was 8 years old, its a part of my upbringing and my culture, not to mention left over white rice pairs well with just about everything, especially on those lazy days. Enjoy!

Prep Time: 5 min.
Total Time: 35 min. 
Serves: 4


3 cups of uncooked, white rice

4 cups of water

2 tbsp. of oilve oil (or any oil you prefer)

1/2 tbsp. of salt


Step 1:

Wash rice (if you prefer your rice sticky, skip this)

Step 2:

In a medium aluminum caldero or medium pot, bring water, salt and oil to a boil then add rice. Cook rice on medium high until water absorbs. (Go to, " Tips" down below)

Step 3:

When water dries, lower heat to medium. Using a large spoon, put the rice in a mountain shape then cover the top of the pan with aluminum foil and place lid on top. Let cook for 15 minutes.

Step 4:

Using a large spoon, scoop the inside of the " mountain " and flip each side, keeping the same mountain shape. Cook 15 more minutes with aluminum and lid on.

Step 5:

Lower heat to low, break down the rice to ensure it is fully cooked. If not, continue cooking on low heat for about 5 more minutes.

1. When cooking rice on medium-high, you want the rice to boil but do not over heat. Over heating will cause the bottom layer to burn giving the rice a smoky smell and taste. The rice will also cook unevenly. 

2. If you sense a smoky odor, lower heat a little bit or place your pan away from the burner until it cools down.

2. Once Covered. DO NOT uncover until your 15 minutes are up. 

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