This is, by far, the side dish I make most often. Why? Because The Kids will eat it. Always. I think they'd be happy if this was all I ever made for them. "White rice? Just plain white rice this time, right, Dad?"*
Cook time: 30 minutes
- 2 cups rice (my preferences are: jasmine rice, CalRose rice, or Carolina long grain rice)
- 3 cups water
- ½ teaspoon fine sea salt (or table salt)
- 1 tablespoon butter (optional)
*Tom Johnson of the WRSOC referred to this as "Fish Eyes" - the boiling water coming from just below the surface of the rice creates holes in the surfaced of the rice, and you will see bubbles forming in the holes of the rice.
*You need a pot with a tight fitting lid for this recipe - I use this one from Calphalon, which you can usually get a good deal on at Bed Bath and Beyond. It doesn't have to be nonstick, but it helps the cleanup.