Ingredients
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 2 tablespoons butter
- 3/4 teaspoon fine table salt
- 2 tablespoons fresh parsley, chopped
Method
Recipe by Heather Schiefelbein.
- Rinse the rice in a fine sieve until the runoff is mostly clear, then drain well. Use a 2- to 3-quart saucepan with a tight lid.
- Add the rice, water, butter and salt. Bring to a boil, stir once, cover and immediately reduce the heat to its lowest setting.
- Cook for 15–18 minutes without lifting the lid. Turn off the heat and leave covered for 10 minutes. Check that the grains are tender and the water absorbed; if firm, add 2 tablespoons water and cook covered for another 3–5 minutes.
- Fluff gently with a fork and fold in the parsley. Expect about 4½ cups cooked rice, or 6 portions of ¾ cup each.
Serving, useful notes and storage
This ratio is for rinsed long-grain white rice. Different varieties or package directions can require different water amounts; brown rice needs its own timing.
For later meals, spread reserved rice in shallow containers and refrigerate promptly; do not leave the pot on the counter to cool. Use the reserved rice the next day. Reheat only once, covered with a little water, until steaming throughout and at least 165°F.
The planner counts the rice once even if it appears on two nearby days. A side of beans turns it into a more substantial meal.
Estimated cost per portion
Estimated ingredient cost: $1.00–$2.00 per batch, or $0.17–$0.33 per stated portion. Ingredient-use allowance: rice $0.45–$0.80; butter, parsley and salt $0.55–$1.20. Fresh herbs from a whole purchased bunch may raise the checkout total. Ingredient amounts used, including pantry seasoning; excludes companion dishes, tax and energy. Package purchases can cost more.
Photo: Robert Moutongoh / Pexels — Pexels License. Original photograph · Pexels License. Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.
Make it a meal
- Buttery Peas, Carrots and Potatoes — Peas, carrots and a little potato add vegetables to a rice bowl.
- Budget Red Lentil Soup with Cumin and Lemon — Serve a small scoop with a thick bowl of lentils, instead of bread.