How to Make Perfect White Rice | CFYL @ Fred Hutch
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Basic White Rice

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4.4 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 3 ingredients

It may seem counterintuitive, but despite the benefits of whole grains, there are times when it’s actually better for you to eat refined white rice. When your stomach is upset through chemo, or if you’ve...


  • 2 cups long-grain white rice
  • 3 cups water
  • Salt, to taste
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Nutrition Facts


117 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


26 g


0 g


0 g


2 g


213 mg


  1. Place the rice, water, and salt in a heavy pot with a tight-fitting lid. Bring to a rolling boil. Cover the pot and turn the heat down to low. Simmer the rice gently for 20 minutes.Do not lift the lid.
  2. Turn the heat off. Keep the rice covered and leave the rice to steam for 10 to 15 minutes. No peeking! Fluff with a fork and serve.

Chef Tips

Plain boiled rice is good to have on hand when you’re feeling tired and ill. It freezes well, so make a cup or two ahead of your infusion or surgery to bag and freeze in small portions. You’ll have frozen rice to break off chunks to quickly bulk up a soup, or to defrost either under cold water or in the body of the fridge. Heat the defrosted rice covered in a dish over hot water or in a mircowave for a side, or once you’re feeling better, use it to make some yummy fried rice.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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