Martha Stewart's Method for Stovetop White Rice | Martha's Cooking School

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often less expensive.

Wash the rice in a bowl until the water runs clear to remove excess starch.

Melt 1 tablespoon of butter in a saucepan and dissolve 1/2 teaspoon of salt in it.

Bring 1 cup of water to a boil in the saucepan.

Add the washed rice to the boiling water and stir.

Bring it to a boil again, then reduce to a simmer and cover the saucepan.

Set a timer for 16 minutes and do not lift the lid while cooking.

After 16 minutes, remove from heat and let it steam for another 10 minutes off the flame.

Fluff the rice with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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