Rice is a relatively inexpensive complex carbohydrate that helps to fuel your body with energy. It is one of the most commonly consumed foods around the world and comes in varieties like white, brown, red, black and wild. All types of rice contain nutritional value such as protein, niacin, zinc and iron; however, the whole-grain versions, like brown rice, contain more fiber and nutrients than their white counterparts. No matter what variety of rice it is that you prefer, pairing it with butter is always a treat.
Place 1 1/2 cups of rice in a medium-sized pot.
Pour 3 cups of cold water into the pot with the rice.
Add 1 tablespoon of butter to the water and rice.
Measure ½ to 1 teaspoon of salt, depending on your tastes, and add the salt to the pot.
Bring the water to a boil over high heat on the stove.
Cover and reduce the heat to simmer as soon as the water boils.
Allow the rice to cook for the appropriate time. White and red rice will take 20 minutes to cook, whereas the darker types of rice, such as brown and wild rice, will take 40 minutes.
Remove the rice from heat when all of the water is absorbed. The rice should be tender and not mushy.
Add 1 tablespoon of butter to the finished rice. Stir the butter into the rice using a fork to avoid breaking the rice, which can cause the rice to become mushy. Serve immediately.
Things You Will Need
1 1/2 cup rice
3 cups water
2 tbsp. butter
1/2 to 1 tsp. salt
1 tbsp. chives (optional)
Avoid lifting the lid while the rice is cooking. Lifting the lid allows the steam to escape, which can interfere with the cooking and texture of the rice.
Try adding chives to your buttered rice. When the rice is finished cooking, pour 1 tablespoon of fresh or dried chives into the rice and stir with a fork.
- "Diabetes Cookbook For Canadians For Dummies"; Ian Blumer, M.D.; 2010
Beth Rifkin has been writing health- and fitness-related articles since 2005. Her bylines include "Tennis Life," "Ms. Fitness," "Triathlon Magazine," "Inside Tennis" and others. She holds a Bachelor of Business Administration from Temple University.