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Chris Zeitner: "This is by far, the best way to do your rice! Toa…" Read More
4Ingredients
25Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 1 cup white rice
- 1 3/4 cups water
- 1 tsp. kosher salt
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Directions
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium650mg27% |
Potassium55mg2% |
Protein3g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber0g0% |
Sugars |
Vitamin A4% |
Vitamin C |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(26)
Chris Zeitner a year ago
This is by far, the best way to do your rice! Toasted and buttery rice. What could be better? Plus, it turns out perfect every time.
Jerry 2 years ago
Toasting the rice in a unsalted butter first adds a lot of flavor and a no sick turnout
Benira Dulcio 4 years ago
Definitely really soft and well cooked, but I personally don’t like the taste.
Andres Camacho 5 years ago
Perfect
It tasted amazing and for beginner it came out looking great as well
Faith Hensley 5 years ago
Delicious and fluffy! I added a bit more water and more seasoning for taste!
Hannah Jackson 6 years ago
It’s not my first time cooking rice on the stovetop, but I’ve never made it like this and it never comes out so perfectly and so fast! It was soft but not mushy, it had a bit of bite but it wasn’t crunchy, and it was full of flavor. I’ll be cooking my rice this way from now on.
Foodiful 7 years ago
I have never been good at making rice.. Every time I've made rice it was mush. This was really easy though and it turned out great!!!
Spencer 7 years ago
Great! I would make it all over again. The butter was a great touch. I never would've thought to add that before water
Howdy 7 years ago
Excellent!! Came out just as it Was shown, I would definitely make again and add some vegetables, carrots etc.