Plain White Rice
There are many varieties of rice and everyone has their favorite. My favorite is Basmati rice; I like the aroma and texture of Basmati rice. Rice can be very plain or very colorful. Rice is easy to cook and can be served as a side dish or a main dish. Plain rice is served with lentils, dal, or a gravy-based dish.
Serves 3 to 4.
- 1 cup Basmati rice (or long grain rice)
- 2 cups water
- ½ tsp salt
- 1 tsp oil
- Wash rice gently changing water several times until the water appears clear.
- For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
- Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
- Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
- Cook rice for about 15 minutes, or until the rice is tender and the water has evaporated.
- Turn off the heat and fluff the rice with a fork.
- If rice has been soaking longer then half an hour use 2 tablespoons water less.
- Check the rice after about 12 minutes, stirring gently. If rice is not ready cover it again and cook a few more minutes.
- When rice is ready but you feel it is too wet, turn off the heat and keep the cover open half way.
- Don’t check the rice repeatedly because water will evaporate faster and rice will not cook right. Also, the grains will break if you stir the rice frequently and then the rice will look and feel mushy.
Perfect Plain White Rice Every Time
Plain White Rice is a staple in many cuisines around the world, known for its versatility and simplicity. This white rice recipe will guide you through the process of making fluffy and delicious rice every time. Whether you're serving it with curries, stir-fries, or simply as a side dish, mastering the art of cooking perfect white rice is essential.
The Essence of Plain White Rice
The essence of plain white rice lies in its perfect texture – fluffy, soft, and slightly sticky. This basic white rice recipe is easy to follow and yields consistent results. Cooking rice might seem simple, but getting it just right can make a significant difference in your meals. With this method, you'll achieve perfectly cooked rice every time.
Origin and Popularity
Rice is a staple food in many cultures, especially in Asia, where it is consumed daily. The simplicity and versatility of plain white rice make it a popular choice worldwide. It serves as the foundation for countless dishes and is often paired with flavorful curries, vegetables, and proteins. This basic white rice recipe is essential for any home cook's repertoire.
Why You’ll Love This Recipe
- Simple and Easy: Minimal ingredients and straightforward steps.
- Versatile: Complements a wide range of dishes.
- Consistent Results: Learn to make perfect, fluffy rice every time.
- Healthy and Filling: A nutritious side dish that pairs well with various cuisines.
Variations of Vegetable Dry Recipes
Exploring Manjula's Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy with your perfectly cooked rice. Here are some related dishes that you might find interesting:
- Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
- Bhindi Masala: A flavorful dish made with okra and a blend of spices.
- Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
- Gajar Matar: A simple and healthy dish made with carrots and green peas.
- Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.
Serving Suggestions
Plain white rice can be enjoyed in various ways:
- With Curries: Serve alongside Indian curries like chana masala, paneer butter masala, or dal tadka.
- As a Side Dish: Complement with stir-fried vegetables, tofu, or grilled meats.
- In Bowls: Use as a base for rice bowls with your favorite toppings.
- For Fried Rice: Turn leftovers into a delicious fried rice with vegetables and soy sauce.
Tips and Tricks
To perfect your plain white rice recipe, consider these helpful tips:
- Rinse the Rice: Rinse the rice thoroughly under cold water to remove excess starch, which helps in achieving fluffy rice.
- Measure Water Accurately: Use the correct ratio of water to rice for perfect consistency.
- Cook on Low Heat: After bringing the water to a boil, cook the rice on low heat to avoid burning and ensure even cooking.
- Let it Rest: Allow the rice to rest, covered, for a few minutes after cooking to let it absorb any remaining moisture.
FAQs
What Type of Rice is Best for This Recipe?
Long-grain white rice, such as Basmati or Jasmine, works best for fluffy and separate grains.
How Long Should I Cook the Rice?
Typically, white rice takes about 15-20 minutes to cook on low heat after the water has reached a boil.
Can I Add Flavorings to the Rice?
Yes, you can add a pinch of salt, a teaspoon of oil or butter, or spices like cumin or cardamom to enhance the flavor.
How Do I Store Leftover Rice?
Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to restore moisture.
Can I Freeze Cooked Rice?
Yes, cooked rice can be frozen in airtight containers or freezer bags for up to a month. Thaw and reheat before serving.
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oh my gadgets
September 19, 2019 at 5:48 pmHello! Someone in my Facebook group shared this website with us so
I came to look it over. I’m definitely loving the information. I’m book-marking and will be tweeting this
to my followers! Great blog and excellent design and style.
C Girijalingappa
July 24, 2015 at 10:01 amHello! I tried aloo fry masala kichidi. It is very tasty and healthy my children liked very much. The method of speaking is very good and attractive, we are expecting more recipie from you.
Thank you very much have a good life.
C Girijalingappa
July 24, 2015 at 9:01 amHello! I didnt find Kara Pongal recipe in your website madam. Its a famous dish in South India. Can you please add in your website and explain it how to prepare it in better way? I will be viewing ur recipes and its easy for the startup person to cook in better way as simple as that.
Thank you
Manjula Jain
July 25, 2015 at 10:55 pmC Girijalingappa, in my list to do
Alex
April 18, 2015 at 2:12 amCan you please tell me how to get my rice to come out the same way it is when I buy a take-a-way. Every grain of the rice is separate and I love it this way. I have tried all sorts of ways and have adjusted the water time and time again but it still comes out sticky. If I leave it to cool and then turn it several times as it cools this does separate the kernels a little. However there are still lumps but in the take-a-way rice every single kernel is separate. I have no idea what they do with it. I have never put in oil though as you do in this video. I will try it but if you have any further advice about this I will be pleased to receive it.
Alex
Chefette Keeli
May 29, 2015 at 6:57 pmHi Alex,
First, washing the rice until the water is clear or soaking it as instructed will release much of the starch that makes rice sticky. Furthermore, the oil or butter or ghee really can make a difference in the rice grains separating during the cooking/steaming process. Do try it!
Another problem is too much water (it’s happened to me…); if you wash/soak the rice, drain it, then put water just to cover, that can sometimes do the trick.
Happy cooking!
Sandro
January 13, 2018 at 7:26 amAlong with this, it’s important not to overstir the rice as it’s cooking. Manjula stresses this in her video, and it made a big difference for me.
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FanofManjula
October 23, 2013 at 7:41 amIf I may call you Auntie…:)….I have been following you since college….and I just found your website again today…I just popped out of the bed and said Manjula…I have missed your recipes so much…I love all things ethnic and I love cooking ethnic dishes also…a huge thank you for your time and patience for putting together a lovely website so that everyone may enjoy Indian food. Thank you
Pankaj Sharma
January 28, 2012 at 1:15 amThanks, aunty! 🙂
Karry
August 18, 2011 at 4:32 amWhat is so special about basmati rice ? i’ve tried it, and it doesnt really feel different from any ordinary long grain rice. Except at 4 times the price.
At least jasmin rice actually has incredibly pleasant aroma, even uncooked. Compared to jasmin, basmati seemed quite bland to me.
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Vella
September 23, 2010 at 10:09 amThanks for not stirring tip!
C Anand Trivedi
August 14, 2010 at 1:25 pmI want to learn how to cook mooth or moth..whole lentils
mm
May 4, 2010 at 8:21 ammm,that’s all
Sam Samms
April 19, 2010 at 10:09 pmHey, I really love the design of your site. What design are you using?
Margareta
April 14, 2010 at 7:02 amMy family love Indian vegetarian food. I also really like your website and watching your video. I just cooked your basmati rice recipe and love it. I’ve tried several other recipes, but this one is my favorite — just perfect taste and consistency. I really like your website and and learn a lot about healthy Indian cooking. Thanks so much for sharing.
jansy
March 5, 2010 at 12:32 pmhello manjula anunty ur recipes are superb i ve tried few of them & al tasted well,,,,,,, thnk u so much
GOD BLESS YOU
natalia
November 30, 2009 at 9:47 pmGd morn Aunty …..MY name is Natalia from Sharjah. u have wonderful receipes… i came across ur site few days back…. and yesterday just popped in for ur rice receipe (ie) the plain rice…i was very scared making rice wit Basmathi cos it comes sticky. After going thru ur receipe for plain rice i tried it yesterday and it came out perfect…. My hus just loved cos usually we have kerala rice… we r having some guest this friday and i want to make this plain rice… my one doubt is how long wil u soak rice for 9 cups of Basamati.is it 15 mins or more? hope to hear frm u soon… thankin u
May
October 27, 2009 at 1:28 pmHi Manjula
I’m writing from Chile, in Southamerica. I love all your recipes. They are just perfect!
I wonder if for the others preparations with white rice, do I have to wash rice too?
Manjula Jain
October 27, 2009 at 3:29 pmHi May,
When ever I am using the rice I preffer to wash.
su
September 5, 2009 at 9:20 pmHi Manjula
Thank you so much for your recipes. If we use a rice cooker to cook rice, we don’t need to follow steps 2 and 3. Am I correct ? I am using rice cooker to cook 🙁
Noah Feldman
September 3, 2009 at 4:01 pmAny ideas on how to double the rice for this recipe? I tried doubling but it was too much water I think.
Manjula Jain
September 3, 2009 at 6:17 pmHI Noah,
add two tablespoon of water less if you are making in larger quantity just keep adding 2 tablespoon of water less for every added cup.
Miesco
August 22, 2015 at 9:17 amSo if you tripled the recipe, you would take away 14 tablespoons from the third set of 2 cups? (subtracting 2 tablespoons from each previous cup)
Example:
2 cups
+ (2 cups – 6 [minus 2 tablespoons for first extra cup, 4 for second])
+ (2 cups – 14 [minus 6 tablespoons for third extra cup, 8 for fourth])
So if you tripled the recipe, you would take away 20 tablespoons away from 6 cups?
If this is not correct, how many tablespoons would you subtract from the third set of 2 cups?
Manjula Jain
August 22, 2015 at 11:15 pmMiesco,
if you are making 2 cups of rice and you have soaked it for more then half hour you will use 4 cups of water -4 tablespoons
Miesco
August 24, 2015 at 5:14 amAnd cook for 30 minutes (double the cooking time)?
Laurie
August 29, 2009 at 1:02 pmThank you so much for your wonderful cooking lessons. You are truly a great teacher. Today I made your dosa with the shredded zuchini. They were delicious, especially the ones with cheese and tomatoes. Thank you Majula.
Sincerely,
Laurie from Michigan
Nancy
July 21, 2009 at 8:02 pmThanks for the technique and recipe for perfect rice! I really need to watch my money right now and cannot afford to throw away food that is not cooked improperly. All of your recipes have taught me that even the most humble of ingredients with a modest investment in spices can be turned into flavorful, wonderful, and healthy meals that when cooked properly, can be meals I am proud to serve!
MIRA
June 17, 2009 at 6:44 amcooking rice is so simple your way but i dont know why my rice becomes hard after a day even after storing it in airtight container in the refrigerater
Bhavika
May 17, 2009 at 8:20 amHello Aunty,
Namaste ..Thanks for posting the recipe to make perfect basmati rice.
Can you please tell me from where you bought the steel saucepan which you have used in this recipe.
Thanks in advance for your reply.
Jaya
May 17, 2009 at 10:29 amCheck stores like Macy’s, Bloomingdale’s, Homegoods, Marshall’s, Williams-Sonoma and other similar stores with a good cooking supplies department.
Indian Recipes
May 5, 2009 at 12:31 amI am 28 years of age. My parents keep on traveling to native village. It high time that I should learn the basic of at least cooking rice. Cos it cost me to order form outside.
Mansa
April 18, 2009 at 3:01 pmMs Manjula,
I would like to thank you for posting this simple way of cooking rice. People need to move away from rice cookers and other gadgets for cooking rice. Thank you for all your recipes. We need to see you on the Food Network. You will probably say no. Your personality comes across as very humble and kind and self-giving. Thank you again. Continued success with your site. Don’t stop. We need you.
Marisa
April 4, 2009 at 7:57 pmMs. Manjula, Thank you for posting these recipes!! I love Indian cuisine and had been searching for authentic recipes for a while prior to finding your site. I love it and will be using many of your recipes. Please keep posting. Best wishes.
Lee
November 24, 2008 at 10:39 pmwow, i had no clue u had to wash the rice and let it soak! i think that’s why my rice comes out kinda yellowish and small. Thank you so much. I really enjoy watching these videos.
Corey
November 14, 2008 at 2:17 pmGreat recipe. I had to leave behind my rice cooker after I moved, and I was having a lot of trouble making rice on the stovetop. Rinsing and soaking made all the difference. Thanks!
Maria Teresa
April 30, 2008 at 5:10 pmHello! You are right! many people really dont know how to cook rice. Here in Brazil it is very common to eat rice and beans. It is always the main dish.