Rice
By the absorption method: twice as much water as rice, lid on, no stirring.
- Time
- 20 min
- Effort:
- easy
- Season
- all year
- vegetarian
- vegan
- quick
- budget
Ingredients for 4 portions
300 grice
1 tbspbutter
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 286 kcal |
|---|---|
| Protein | 6 g |
| Fat | 2.9 g |
| Carbohydrates | 57.8 g |
| of which sugar | 0.2 g |
| Fibre | 1.9 g |
| Salt | 0 g |
Not counted because listed without a quantity: salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Rinse the rice in a sieve under cold water until it runs clear.
- 2
Bring to the boil with twice its volume of water, salt and the butter.
- 3
Lid on, lowest heat, 15 minutes — no stirring, no peeking; then rest for 5 minutes.