Buttered White Rice
Inspired by techniques from America's Test Kitchen.
Rinsed long-grain rice is toasted briefly in butter before it simmers in measured water, then rests under a tea-towel-wrapped lid so the last bit of steam finishes the job. The result is dry, separate grains rather than anything gluey or wet.
Always check the labels of the products you use.
Method
- 1
Rinse the rice. Place the rice in a fine sieve set over a large bowl. Rinse under running water until the water runs clear, about 1 minute, then drain well.
- 2
Toast the rice. Melt the butter in a large saucepan over medium heat. Add the rice and cook, stirring frequently, until the edges of the grains turn translucent, about 2 minutes. Add the water and salt and bring to the boil.
- 3
Simmer and rest. Cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 20 minutes. Off the heat, remove the lid, lay a clean tea towel over the pan, re-cover and let stand for 10 minutes. Fluff with a fork before serving.
Storage
Cool quickly, refrigerate within 1 hour and eat within 24 hours. Reheat only once, covered, until piping hot (74 °C).
EU nutrition claims
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 46 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- fine sieve
- large bowl
- large saucepan with a lid
- clean tea towel
- fork
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 242 kcal |
| Protein | 4.4 g |
| Carbohydrate | 49.3 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 2.3 g |
| of which saturates | 1.3 g |
| Fibre | 0.8 g |
| Salt | 0.99 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
