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Classic Stove Top Method for Perfect White Rice

Recipe photo courtesy of David M. Russell

A touch of butter and salt make all the difference in this foolproof rice recipe.

Source: Martha Stewart's Cooking School, Episode 106



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How would you rate this recipe?
  • mtshieldsmsgm
    20 NOV, 2018
    The rice was perfect fluffy and delicious, but, I added 1/4 cup more water to the 1 cup and after boiling let simmer for 12 minutes, very yummy.
  • robertskt87
    10 SEP, 2018
    The recipe is wrong. You should use 2 cups of water, not 1. Found that out the hard way because I didn’t read the comments first.
  • stephaniecust22
    29 MAR, 2017
    I'm so glad I read your comment. I knew that didn't sound right but wasn't paying attention I did catch it in time tho.
  • JazzMinn5
    28 FEB, 2017
    Sorry Martha (or whoever actually wrote this). You're absolutely wrong on this basic recipe! The recipe needs double the amount water to the uncooked rice.
  • FoyUpdate
    30 JUL, 2014
    The ratio for this recipe is wrong. Rice should be cooked with 1:2 ratio of rice to water. If you have 1 cup dry white rice, use 2 cups of water to cook it.
    • gamidragon
      9 FEB, 2015
      Just used this recipe exactly to cook a couple cups of rice for a stir fry I was making. Rice came out fluffy and delicious, will likely use this recipe again.

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