Buttered White Rice

Name: Buttered White Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 1½ cups White rice; 2¼ cups Water; 2 tbsp Butter; ½ tsp Salt

Plain white rice, cooked so every grain stays separate. Rinse it until the water runs mostly clear, simmer it covered for eighteen minutes without lifting the lid, then let it rest off the heat for five more. Fluff it with butter and salt. It's the side for anything with a sauce: stir fry, honey garlic chicken, teriyaki salmon.

30 minServes 4 as writtenStovetopContains Milk

Buttered White Rice, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

White rice1½ cups
Water2¼ cups
Butter2 tbsp
Salt½ tsp

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
White rice	¾ cup	1½ cups	2¼ cups	3 cups
Water	1¼ cups	2¼ cups	3½ cups	4½ cups
Butter	1 tbsp	2 tbsp	3 tbsp	4 tbsp (½ stick)
Salt	¼ tsp	½ tsp	¾ tsp	1 tsp
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Less than the recipe assumes — use a smaller pot (a 2- or 3-quart saucepan) so the liquid stays deep enough to simmer without scorching; small amounts reduce faster, so check early.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 4-quart pot. At about 1.5× the recipe it still fits — fuller, so it takes longer to come to the boil; the time after the boil is the same.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 4-quart pot. At about 2× the recipe it still fits — fuller, so it takes longer to come to the boil; the time after the boil is the same.

In DinnerCount, this recipe is sized to exactly who’s home tonight — a hungry teenager, a toddler, a guest.

Open this recipe in DinnerCount — free

Forty recipes open to read and cook, sized to your household. No account, no card.

Steps

Put the white rice in a bowl, cover it with cold water, swirl it with your hand and pour the cloudy water off. Repeat until the water runs mostly clear — this rinses off the starch that makes rice gummy.
Bring the water and the salt to a boil in a medium saucepan with a tight lid. Add the rice, stir once, cover and turn the heat down to low.
Cook for 18 minutes without lifting the lid. Then take the pan off the heat and let it rest, covered, for 5 minutes. Check that the water has been absorbed and the grains are tender.
Add the butter and fluff the rice with a fork until the butter melts through it.

Good to know

Contains Milk — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.