Boiled Rice

By Jacques Pepin

Total Time
25 minutes
Rating
4(8)
Notes
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Featured in: THE PURPOSEFUL COOK; Baked Eggplants of Autumn Balance a Year-Round Dish

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Ingredients

Yield:6 servings
  • 3¼cups water
  • 1teaspoon salt
  • 1½cups white long grain rice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

169 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 395 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the water and salt in a medium saucepan. Bring the water to a boil, add the rice, stir well, and bring the mixture back to a boil. Stir again, reduce the heat to very low, cover and cook for 20 minutes.

  2. Step 2

    Serve with the chicken livers.

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4 out of 5
8 user ratings
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Sam

Brilliant!

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