Fluffy Rice (Cooked in Water)
Simple and tasty, easy and fast, no milk — cooked in water! You can serve this fluffy rice as a side dish with any meat or fish. Add a little sugar while it cooks and you'll have a decent, perfectly stand-alone breakfast.
Cooking method
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Step 1:
How do you make fluffy rice? Gather the ingredients you'll need. For the rice to come out truly fluffy, choose a long-grain variety. It doesn't go mushy the way round-grain rice does. Use exactly twice as much water as rice. A 1:2 ratio gives you perfect rice.
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Step 2:
Rinse the rice well several times in cold water until the water runs clear. Why rinse rice before cooking? It washes off the starch that clings to the grains after processing. Pour boiling water over the rice once. Drain off all the excess water.
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Step 3:
Now add water to the rice in a 1:2 ratio and set it on the heat. Bring the rice and water to a boil. Add a pinch of salt. If you plan to use the rice as a side dish, you can add a little spice. Then turn the heat to the lowest setting and cover the rice. Leave it to cook for about 10 minutes.
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Step 4:
As it cooks, the rice will plump up, grow in size, and absorb almost all the water.
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Step 5:
Add the butter to the rice. It will start melting right away on the hot rice. Stir the butter into the rice and leave it covered over low heat for another 10 minutes or so. Then turn off the heat and let the rice rest and finish for 10–15 minutes.
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Step 6:
The fluffy rice is ready! Spoon it onto plates and serve. If you like, you can add a little more butter when serving. Enjoy!
- Important! To make sure your rice dishes always turn out delicious, read the article on the fine points of choosing rice and the secrets of cooking it.
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article about pots.
- For cooking, it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Raw brown rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- Raw white fortified rice - 363 kcal/100g
- Boiled white fortified rice - 109 kcal/100g
- Raw parboiled long-grain white rice - 369 kcal/100g
- Boiled parboiled long-grain white rice - 106 kcal/100g
- Dry instant rice - 374 kcal/100g
- Ready-to-eat instant rice - 109 kcal/100g
- Rice - 344 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
