Mastering how to cook white rice is easy if you follow a few simple steps and this foolproof recipe. This is my go-to method for cooking rice on the stove and the easiest way to guarantee perfectly tender, tasty and fluffy rice every time.
Perfect Rice Recipe at A Glance
- Types of Rice: To make perfect white rice this basic recipe uses long-grain rice, medium or short-grain rice.
- Special Equipment: This is not a rice cooker or multi-cooker recipe. All you need is a gas or electric stove and a pot with a tight-fitting lid.
- What You Need to Know: The rice to water ratio is 1:1.5 by volume. 1 cup of uncooked rice to 1 1/2 cups of water.
- Dietary Information: This fluffy white rice recipe is vegetarian, vegan, dairy-free and gluten-free.
I grew up eating white rice daily. Like many countries in the world, in Peru, this simple side dish was served with different meals throughout the day. Cooking rice was considered a basic skill everyone had to learned. I remember, my grandma teaching me how to cook rice when I was just a kid. During the summer months, cooking rice was one of my daily chores. I’ve been cooking rice ever since. That’s a lot of years of experience!
How to Cook Rice on the Stove?
What You’ll Need
For the full list of ingredients and quantities, check the recipe card below.
- White Rice: You can use long grain rice, medium grain or short grain rice. Different kinds of rice produce different results. A shorter grain usually results in rice that is a bit sticky (which I personally love!)
- Water: The perfect rice ratio to water ratio is 1:1.5 (one part rice to one and a half parts of water (or any other liquid).
- Oil: I always use olive oil when making rice. Any neutral flavored oil or butter can be used.
- Salt: Enhances the flavor of the rice. Adding salt to the cooking water (instead of adding salt to the already cooked rice) guarantees even distribution of flavor.
Recommended Additions and Substitutions
- There are many different ways to boost the flavor of rice. Replacing the water with chicken broth or vegetable broth results in flavorful rice.
- If using broth, replace the salt with chicken or vegetable bouillon.
- Add one clove of minced garlic with the rest of the ingredients. Garlic rice is the best!
- Cook rice with a dried bay leaf for extra flavor!
Step by Step Cooking Instructions
For specific instructions and cooking times, please check the recipe card below.
- Pick rice through to remove any debris or small stones.
- Place the rice in a fine mesh strainer. Using cold water, rinse the rice thoroughly, swishing with your hands, until the water runs clear. This is an important step which removes excess starch preventing the grains of rce from clumping together like a gluey mess.
- Place the rinsed rice (1 part rice), water (1.5 parts water), oil and salt in a small saucepan. Stir to evenly distribute the ingredients.
- Bring to a boil and immediately lower the heat.
- Cook undisturbed over very low heat for 15 to 20 minutes. Resist the temptation to open the lid to peek. Loosing the heat and steam prevents the rice from cooking properly.
- When the time is up, remove the pot from the heat and allow it to sit undisturbed for 5 minutes.
- Next, Uncover the pot and fluff with a fork. Serve and enjoy.
Tips for Cooking the Perfect Rice
- Rinse the Rice: Rinse rice under cool running water to remove excess starch which prevents the rice grains to stick together in big clumps.
- Use A Pot With A Tight-Fitting Lid: Keep heat and steam inside the pot to prevent evaporation. This is key for perfectly cooked rice.
- Ratio: Using the correct ratio of water to rice ensures tender rice with a fluffy texture. Too much water or excess moisture results in mushy rice. Too little water on the other hand, results in rice that is hard or al dente (that’s never a good thing).
- Low Heat: Cook rice over very low heat to allow proper cooking. Cooking rice over medium-high heat usually scorches the rice at the bottom of the pot before the rice becomes tender.
- Rice Rest: After the cooking time is done, remove the pot from the heat and let the rice rest covered, for about 5 minutes.
- Fluff With A Fork: For best results, fluf rice with a fork
Frequently Asked Questions
What’s the Ratio of Rice to Water?
It depends on the type of rice you are cooking. For this white rice recipe the ratio is 1 : 1.5 (one part rice per one and a half parts water. You can use long grain, medium grain or short grain. When cooking short grain white rice, I prefer using 1 1/4 cup water per cup of rice but the 1:1.5 ratio also works.
Rice to Water Ratios:
- Long Grain White Rice: 1 cup of rice – 1 1/2 cups of water
- Medium Grain White Rice: cup of rice – 1 1/2 cups of water
- Short Grain White Rice: 1 cup of rice – 1 1/4 cups of water
- Jasmine Rice: 1 cup of rice – 1 1/2 cups of water
- Basmati Rice: 1 cup of rice – 1 3/4 cups of water
- Brown Rice: 1 cup of rice – 2 cups of water
- Sushi Rice: 1 cup of rice – 1 cup of water
How Long Does Rice Takes to Cook?
Rice in a pot, on the stove cooks for about 15-20 minutes. 5 Additional minutes are used to alow the rice to rest after is fully cooked.
Why is My Rice Sticky?
Too much water is usually the main cause of rice that is sticky. Short grain rice and sushi rice tend to be naturally .sticky
What’s Rice?
Rice is a cereal grain. It is the edible seed of a grass from two main species, Oryza Sativa which is native to Asia and Oryza Glaberrima, from West Africa. Although there are thousands of varieties of rice, most of them come from two sub-species of the Oryza Sativa variety. These two sub-species are:
- Japonica: Grains are short and round. When cooked, the rice is sticky and moist. Sushi rice and arborio rice are of this variety.
- Indica: Grains are from long to short in size, slender, thinner and drier. Basmati rice and Jasmine rice are of this variety.
Types Of Rice
There are many types of rice but I am going to focus on some of the most common types found in most supermarkets.
Long Grain White Rice: Cooks to tender perfection. Fluffy, grains separate nicely. It is usually enriched with nutrients, vitamins and minerals. White rice also comes in medium-grain and short-grain.
Jasmine Rice: This long grain rice is highly aromatic with some floral notes. Grains are a bit shorter and rounder than Basmati rice. Jasmine rice comes from Thailand. It’s name “Jasmine” refers to the color of a jasmine flower.
Brown Rice: This rice comes in long and short grain. Rich in nutrients and fiber. It takes longer to cook than white rice. Cooked brown rice has a chewy texture and nutty flavor.
Basmati Rice: Long grain rice and aromatic. This rice comes from India. Basmati means fragrant in Hindi, the most prominent language in India. When cooked, it is soft and fluffy.
Black Rice: Also known as Forbidden Rice. Although the raw grains look black, when cooked this rice looks more purple in color. Rich in nutrients, it gets its color from the same antioxidant pigment that gives blueberries and eggplants their hue.
Sushi Rice: Short grain and sticky due to its high starch content. For this reason, it can be molded easily for sushi and sashimi recipes. Sometimes it is referred to as Japanese rice. Sushi rice comes in white and brown varieties.
Arborio Rice: The grains are short and oval in shape with a starchy coating. This Italian rice is mostly used for making risotto. When cooking this rice, it is best to add liquid slowly in intervals. This produces a creamy texture.
Storing, Freezing Reheating
- Storing: You can store leftover rice in an airtight container in the refrigerator for 4 to 5 days.
- Reheating: My absolute preferred and favorite method of reheating small amounts of rice, is by placing the rice in a resealable plastic bag and warming it up in the microwave in 30 seconds intervals until the rice is warm through. If you reheat the rice in a dish or bowl, add a couple of tablespoons of water, then reheat covered, in the microwave.
- Freezing: Cooked rice freezes well. You can freeze rice for up to 6 months.
What to Serve with White Rice?
Here are a few easy recipes to serve with rice:
Shop This Post
How to Cook White Rice
Ingredients
- 1 cup long grain white rice (or medium-grain white rice)
- 1 ½ cup water
- ½ teaspoon salt
- 1 teaspoon olive oil )or any neutral oil or butter) (optional)
Instructions
- Pick rice through to remove any debris or small stones. Place the rice in a fine-mesh sieve and rinse it under cold running water, swishing with your hands, until the water starts to run clear.
- In a saucepan over medium-high heat, pour the water, rice, salt and oil and stir to combine. Bring mixture to a boil and immediately lower the heat.
- Close the lid and cook, undisturbed over very low heat for 15 to 20 minutes or until the rice is tender and the water has been completely absorbed. During the cooking time, don’t open the pot or stir the rice. Only open the lid towards the end of the cooking time to check for doneness.
- Remove from the heat and allow to sit, covered for 5 minutes. Uncover and fluff the rice with a fork. Serve.
Recipe Notes
- Rinse the Rice: Rinse rice under cool running water to remove excess starch which prevents the rice grains to stick together in big clumps.
- Use A Pot With A Tight-Fitting Lid: Keep heat and steam inside the pot to prevent evaporation. This is key for perfectly cooked rice.
- Ratio: Using the correct ratio of water to rice ensures tender rice with a fluffy texture. Too much water or excess moisture results in mushy rice. Too little water on the other hand, results in rice that is hard or al dente (that’s never a good thing).
- Low Heat: Cook rice over very low heat to allow proper cooking. Cooking rice over medium-high heat usually scorches the rice at the bottom of the pot before the rice becomes tender.
- Rice Rest: After the cooking time is done, remove the pot from the heat and let the rice rest covered, for about 5 minutes.
- Fluff With A Fork: For best results, fluff rice with a fork before serving.
- Store in an airtight container in the refrigerator for 5 days.
Leave a Reply