Description
It is important to realize that white rice is a vegetarian and gluten-free dish, so if you are a vegetarian you can eat it with sauté spinach or any other vegetarian sauce (if my red tomato stew does not work of course.)
Ingredients
Scale
- 2 cups of parboiled rice
- 4½ cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
Instructions
- Parboil rice in boiling water for about 4 minutes on medium heat. Remove and wash very well. About 6-7 times until the water is clear, rinse thoroughly and set aside.
- Add 4 cups of water to the pan; allow to boil. Add salt and vegetable oil to the pot when the water starts boiling, and then add rice, cover and cook for 30 minutes or until rice is ready (it is usually prepared within 30 minutes). Taste rice to ensure it is soft enough, if it isn’t, then add the remaining ½ cup of water, reduce heat and allow another 3 – 5 minutes to soften a bit more.
- Your rice is ready; serve with Nigerian tomato stew, sauté spinach or avocado.
Notes
There are other ways to make white “plain” rice, but this is one of my easy ways to do on stovetop.
You can substitute vegetable oil with butter, that makes this dish vegetarian instead of vegan. Really doesn’t matter.
