How to Cook White Rice

Let me be the first to say that making rice can be STRESSFUL!! I’ve burnt rice, made mushy rice, undercooked, overcooked… I have had my fair share of ups and downs with this grain for sure. You’d think that this staple side dish would be the easiest thing ever, but everyone I know has had their battle with rice. However, I have found a way that works perfectly for me, and maybe, just maybe, it works perfectly for you too!

• 1 cup rice (185g)
• 2 cups water (475ml)
• 1-2 cubes bullion (Bullion makes rice so tasty, you could eat it on its own. Seriously, you might not go back to plain rice after this, haha.)

How to Cook White Rice 
Servings: 4

Ingredients:
1 cup rice (185g)
2 cups water (475ml)
2 bouillon cubes (optional)

Instructions:
1. Rinse the rice in a strainer until water runs through clearly.
2. Add rice and 2 cups of water to a pot.
3. Crush in the bouillon, into the pot, with your hand and give it a little stir. This helps the seasoning to be evenly distributed in the rice since you won’t be stirring it like a soup during the cooking process.
4. Bring to a boil. Then cover the pot with a lid, change the heat to medium-low, then let sit for 20 minutes. (Do not uncover during this time.)
5. Then, leaving the lid on, remove from heat and let sit for another 5 minutes so it can steam.
6. Fluff with a fork.