White rice

Rice is a staple food in many cultures, providing essential nutrients and calories to feed large populations. White rice is the most commonly consumed type of rice and has a long history of recipes and uses.

Rice was first cultivated in China over 10,000 years ago and quickly became a dietary staple. The earliest known recipes for white rice date back to the 6th century, when rice was boiled and served with meats or vegetables. White rice continued to be a popular food in China and other Asian countries for centuries.

During the 18th and 19th centuries, white rice recipes began to spread to the West. One of the most popular ways to eat white rice was as a pudding, sweetened with sugar or fruit. Rice pudding remains a popular dessert today.

Advice

When making white rice, it is important to start with the highest quality ingredients. Begin by measuring out the rice and water, and then rinse the rice in a mesh strainer to remove impurities. After rinsing, place the rice in a pot with the appropriate amount of water, and bring to a boil. Reduce the heat to low and cover with a lid, and simmer for about 20 minutes. When the rice is done, allow it to rest for a few minutes before serving. Additionally, it is helpful to add a dash of salt or a tablespoon of butter to the pot of rice during the cooking process, to enhance the flavor.

Jump to: Ingredient Breakdown Insights