Vegetable white rice (White rice with vegetables)

Ingredients

• 370 g (2 cups)parboiled long-grain rice (Basmati was used)
• 200 ggreen beans, washed and cut into 5 cm pieces
• 200 gcarrots, cleaned and diced or thinly sliced
• ½ teaspoonsalt, or to taste
• 1 tablespoonbutter (optional)

Instructions

1. 1

   Wash the rice

   Rinse the rice thoroughly, changing the water until it runs clear.

2. 2

   Start cooking

   Put the rice in a saucepan and add water, the salt and the butter, if using.

3. 3

   Boil the rice

   Bring the rice to the boil without a lid and cook for about 20 minutes.

4. 4

   Add the vegetables

   Stir in the chopped vegetables, cover the pan and cook for a further 5 minutes.

5. 5

   Rest and fluff

   Turn off the heat and move the pan off the hot ring. Leave it covered for another 5 minutes, then fluff the rice with a fork.

6. 6

   Serve the rice

   Serve hot or warm with a sauce or stew of your choice.

What is vegetable white rice?

It is a simple preparation of white rice cooked with vegetables, here green beans and carrots. Unlike vegetable fried rice, the vegetables are stirred into the rice near the end of cooking rather than fried with it.

Rice with vegetables is made in many home-cooking traditions, so this version is best understood as a straightforward mixed-cuisine side. The one-pot method keeps the preparation simple, while adding colour and a little variety to plain rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates and energy in a serving come from the rice; the vegetables add some carbohydrate and fibre. Butter, if used, contributes most of the added fat, while this rice-and-vegetable side provides little protein. Pair it with a protein-rich main and plenty of vegetables for a more balanced plate.

Choose and rinse the rice

Rice choice: The recipe calls for parboiled long-grain rice and notes that Basmati can be used. Either way, rinsing until the water runs clear removes loose surface starch before cooking.

Get the vegetables ready

Even pieces: Cut the green beans into roughly 5 cm lengths and dice or thinly slice the carrots. Keeping the pieces fairly even helps them cook during the short time they spend in the covered pan.

Cook gently, then rest

Uncovered start: The rice begins cooking without a lid for about 20 minutes. The recipe does not specify a water quantity, so use the amount appropriate for your rice and saucepan.

Covered finish: Add the vegetables, cover the pan and cook for 5 more minutes. Moving the pan off the hot ring for a further 5 minutes lets the rice rest before you fluff it.

Check the texture

Rice: The grains should be tender before serving; fluff gently with a fork to separate them without crushing them.

Vegetables: The short covered finish is intended to cook the beans and carrots alongside the rice. If your pieces are especially large, check their tenderness before serving.

Serve it with a main

Sauce: Serve the rice warm alongside a sauce or stew, as suggested in the method. Its mild flavour works as a base for a more strongly seasoned dish.

Recipe notes & tips

• Rinse the rice until the water runs clear before cooking.
• Cut the beans and carrots into similar-sized pieces so they cook in the brief covered finish.
• Add the butter only if you want it; the recipe works without it.
• Keep the pan covered for the vegetable stage and the resting time.
• Fluff the cooked rice gently with a fork just before serving.

Variations

• Use Basmati: Swap it in for the parboiled long-grain rice, as in the recipe note.
• Leave out the butter: Cook the rice with water and salt for a version without added butter.
• Slice the carrots: Use thin slices instead of cubes for a different shape.
• Change the sauce: Serve with a favourite sauce or stew to suit the rest of the meal.

Common mistakes to avoid

• Skipping the rinse: Wash the rice until the water runs clear before cooking.
• Adding vegetables too early: Stir them in after the rice has cooked for about 20 minutes, as directed.
• Leaving the lid off: Cover the pan for the 5-minute vegetable finish and the 5-minute rest.
• Fluffing too firmly: Use a fork gently to avoid breaking up the cooked grains.
• Serving without checking: Taste a grain and check the vegetables are tender before bringing the dish to the table.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions