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White Rice

Fluffy, buttery white rice is what dinners are made of! Every culture has a different kind of rice that represents their flavors that complete meals. Being a product of the Mid West, i grew up on instant white rice. Nothing against this at all, it's delicious but now that I have learned to make rice on the stove top, I'd like to share it with y'all! I of course have a 'jenn' spin on it which is butter and herbs - GOD, YES!

FULL disclosure, I have burnt rice to the point of fire, forgotten to put water in, added too much water making it a soggy mush and spilled an entire pan across the floor more than once. Why am I telling you this? I want you to know I am NOT perfect; in fact, I am clumsy in a dangerous way! Ask anyone who has been in the kitchen with me! Do not be afraid to make mistakes in the kitchen. Better yet, KNOW that you will make many mistakes in the kitchen. The most important thing is that you take note of the mistake made and how you ended up there so it can be altered, adjusted and eventually fixed!

White Rice

4 servings


2 Tablespoon neutral oil

1 cup white rice, long grain such as jasmine

2 cups water

2 stems thyme, fresh

2 teaspoon kosher salt

4 Tablespoon unsalted butter


using a heavy bottom medium sauce pot with fitted lid, heat on medium high, 7 out of 10. Once preheated add oil and rice. Stir rice and completely coat in oil. Continuously stir rice for about 1 minute. Add water, salt and thyme into the pot and gently stir. Cover the pot and turn heat on low. Set timer for 20 minutes. DO NOT open the lid as it will let steam out. This is honestly the HARDEST part of the process. After 20 minutes, turn off and let sit COVERED for 10 minutes. Remove lid, fluff and toss in butter, remove and discard thyme stems.

Serve hot and enjoy!

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