White rice

Ingredients

• 370 g (2 cups)medium-grain rice
• 600 ml (2 1/2 cups)water
• 15 ml (1 tablespoon)oil
• 10 g (2 teaspoons)salt

Instructions

1. 1

   Rinse the rice

   Rinse the rice to remove any dirt.

2. 2

   Bring to the boil

   Put the oil, water and salt in a small heavy-based pot. Set it over a high heat and bring the water to the boil.

3. 3

   Cook the rice

   When the water is boiling, add the rice and stir. Cover the pot and cook for 10 minutes, or until no liquid remains around the rice.

4. 4

   Finish cooking

   Once the water has evaporated, stir the rice. Reduce the heat to medium and cook for 15 minutes. Turn off the heat and serve straight away.

What is Caribbean white rice?

Plain white rice is a familiar staple across Caribbean cooking, served alongside a wide range of meals. This version uses medium-grain rice and a simple method: boil it briefly, then finish it covered over a lower heat.

The small amount of oil and the covered cooking help make a tender side dish without adding extra ingredients or complicated steps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 711 calories, 13g protein, 148g carbs, 5g fat.

The rice supplies most of the carbohydrates, while the oil contributes most of the fat; the rice also provides the protein listed per serving. Pair a portion with vegetables and a protein-rich dish such as beans, fish or eggs for a more varied plate.

Choosing the rice and water

Medium-grain rice: the recipe specifies this type, which cooks up tender and slightly cohesive. Use the same amount stated in the ingredient list for a reliable starting point.

Water: measure it before bringing it to the boil, so the rice can cook in the stated proportion. The recipe’s cue is that no liquid remains around the grains after the first 10 minutes.

Rinsing and starting the pot

Rinsing: wash the rice first to remove surface dirt. Drain it before adding it to the boiling water so you do not carry excess rinse water into the pot.

Boiling: bring the water, oil and salt to a full boil before adding the rice. Stir once after adding it, then cover the pot for the first cooking stage.

How to judge doneness

First stage: after 10 minutes, look for the liquid to have disappeared from around the rice. If you can still see water, continue until that cue is reached.

Final stage: stir the rice after the water has evaporated, lower the heat to medium and cook for 15 minutes. The grains should be tender when served.

Timing and serving

The method allows 10 minutes for the first covered stage and 15 minutes over medium heat after the liquid has evaporated. Bringing the water to the boil takes additional time, so have the ingredients ready before you start.

Serve the rice straight from the pot as directed. It works well with beans, stewed vegetables, fish or meat, and can also form the base of a simple bowl.

Recipe notes & tips

• Measure the rice and water before you begin.
• Drain the rinsed rice well before adding it to the pot.
• Wait for the water to boil before adding the rice.
• Keep the lid on during the covered cooking stages.
• Use the disappearance of visible liquid as the cue to move to the second stage.
• Stir after the water has evaporated, then lower the heat to medium.

Variations

• Add garlic: include a little minced garlic with the oil, water and salt.
• Use stock: replace the water with stock for a savoury variation.
• Add herbs: stir chopped fresh herbs through the rice just before serving.
• Serve with beans: pair the rice with cooked beans for a familiar hearty combination.

Common mistakes to avoid

• Skipping the rinse: rinse the rice first to remove any dirt.
• Adding rice too soon: wait until the water is boiling before adding it.
• Lifting the lid repeatedly: keep the pot covered during each cooking stage.
• Moving on too early: wait until no liquid remains around the rice before lowering the heat.
• Leaving the heat high: reduce it to medium for the final 15 minutes.

How to store

Refrigerate leftover rice promptly in a covered container and use within 24 hours. Reheat it only once until piping hot throughout.

Frequently asked questions