Posted by: Kelsey Avers | May 1, 2010

Amazing Recipe #8: Side Dish: Never-Mushy Homemade Rice

Ever since I moved out on my own, I haven’t really been a huge fan of cooking rice in a pot/saucepan. It always either came out extra mushy, burnt, or undercooked. Soon I just gave up and started buying boil-in-a-bag rice packs.

But then I stumbled across The Red Kitchen Project, where the blog’s author, Gracie, posted this magic gem of a post titled, “Never-Mushy Homemade Rice.” What convinced me to try it was when she said that after being spoiled with this recipe throughout her entire childhood, she ordered rice at a restaurant and was disappointed in what was served to her, in comparison to “Never-Mushy Homemade Rice.”

Sorry, Uncle Ben. You're services are no longer needed

I’ve made this rice twice now, and Gracie doesn’t lie. It’s simple, delicious, and there isn’t any waste as long as you cook it correctly, unlike a lot of other white rice cooking techniques, where 1/3 of the rice is left stuck to the bottom/sides of the pot. Not to mention, the onion flakes and melted butter add a great flavor to white rice.

Never-Mushy Homemade Rice

Serving size: About 5 medium-sized servings
Cook/Prep Time: 35-40 minutes

Ingredients (the ratio amount of rice-to-water ratio can be changed, but just remember: for every 1 cup of rice, put in 2 cups of water)
– 3 Tbs. butter or margarine
– 1-1/2 cups white long-grain rice
– 1/4 cup dehydrated minced onion flakes
– 1 tsp. salt
– 3-1/2 cups water

Dehydrated onions are good for many other recipes as well

– Place 3 Tbs. butter or margarine in the bottom of a large saucepan and set burner heat to MEDIUM.

– Measure 1-1/2 cups dry, white, long-grain rice and dump over the melting butter.

– Add 1/4 cup dehydrated minced onion flakes and 1 teaspoon salt. Stir all ingredients over burner heat for 10-15 minutes, or until brown flecks begin to appear here and there in the rice.

Keep an eye out for speckles!

– Once rice mixture has many different shades of brown speckled here and there, add 3-1/2 cups water and cover saucepan.

The delicious, non-mushy result

– Cook over medium heat for 15-20 minutes, stirring occasionally, until rice is mostly tender.

– Remove from heat and keep covered until all liquid has been absorbed into mixture and rice has completely tenderized.

Serving suggestion: Serve with soy sauce, under any of your favorites meats or sausages, or along with a veggie side dish, such as Sweetie-Time Carrots.

Freezing the rice
If you follow the ingredient measurements for this recipe exactly, you’ll find that if you’re cooking for one, you’ll have a lot of extra rice in the pot.
Solution: Freeze it. Yes, you can freeze rice using freezer-safe plastic bags.
My suggestion would be to put the rice in small bags in portion servings before putting in the freezer.
If you only have one large plastic freezer bag, put all of your rice in there and flatten it out as much as you can.



  1. Sounds good! I will have to try this. But to tell you the truth I never have my white rice stick to the bottom of my saucepan, but when I used my Rice Cooker, most all of it stuck! so I never used the cooker again!

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