🍚 Boiled White Rice
Boiled white rice is plain polished rice cooked in salted water until the grains are soft and fluffy. It has a mild, neutral taste that pairs with almost any dish. It is served as a side to curries, stews, grilled meat, fish and vegetables.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g long-grain white rice
- 600 ml water
- 1 tsp salt
Method
- Rinse the rice in cold water until it runs almost clear.
- Bring the water and salt to a boil and add the rice.
- Cover and simmer on low heat for 15–18 minutes until the water is absorbed.
- Remove from heat, rest covered for 5 minutes and fluff with a fork.
How to make it lighter
- Measure the portion: about 150 g cooked rice is a standard side.
- Fill half the plate with vegetables and a quarter with rice.
- Cook it plain without added fat to keep it light.
History
Rice was domesticated in Asia thousands of years ago and is today a staple food for a large share of the world's population. Plain boiled rice is eaten daily from East Asia to the Middle East, Africa and the Americas.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →