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Ubwali (white rice): recipe illustration
Pasta & rice

Ubwali (white rice)

Plain white rice cooked simply in salted water, with grains that stay soft and slightly sticky. It's a common side for sauces and stews, served every day in Zambian households.

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Ingredients

Nutrition facts

294 kcal per serving

Protein
5.3 g
Carbohydrates
58.5 g
of which sugars
0.1 g
Fat
4.1 g
of which saturated fat
0.5 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice under cold water until the rinsing water is nearly clear.
  2. Bring the salted water and oil to a boil in a heavy-bottomed saucepan.
  3. Add the rice, stir once, then lower the heat to the minimum and cover.
  4. Cook for 15 minutes without lifting the lid, until all the water is absorbed.
  5. Turn off the heat, let it rest covered for 5 minutes, then fluff with a fork before serving.

Variations and tips

Stickier rice. Use round or medium-grain rice and add 50 ml of extra water for a softer texture.

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Original Ecomely recipe.