I show How To Cook Rice on the stove using a simple, reliable technique that takes the guesswork out of getting consistent results.

Jump to Recipe

I used to think rice was impossible, until I kept tinkering and found a reliable trick. My stove technique makes long grain white rice go from dull and sticky to light and tender, and I sometimes finish it with a bit of unsalted butter or neutral oil for extra flavor.

If you’re curious about How To Cook Rice and what actually creates Perfect Rice every time, this recipe will change how you think about a side dish. It’s quick, no nonsense, and I still mess it up sometimes but most nights it works like a charm.

Ingredients

Print Recipe (No Advertisments)

Long grain white rice: Mostly carbs, low fiber, gives fluffy texture when cooked
Water: Hydrates the grains, no calories, its what makes rice soft
Salt: Adds savory flavor, brings out taste, use sparingly or it gets salty
Butter or oil: Adds richness and mouthfeel, a little makes rice taste better

Ingredient Quantities

1 cup (about 185 g) long grain white rice

2 cups (about 475 ml) water

1/2 teaspoon table salt or to taste (optional)

1 tablespoon unsalted butter or neutral oil like vegetable or canola, optional, it’s nice but not required

How to Make this

Print Recipe (No Advertisments)

1. Measure 1 cup long grain white rice and rinse it in a fine mesh sieve under cold water, rub the grains with your fingers until the water runs mostly clear; this removes excess starch and keeps the rice from getting gummy. You can also soak the rinsed rice 10 to 15 minutes to make it a little fluffier, then drain.

2. Put the rinsed rice in a medium heavy bottom saucepan with 2 cups water, 1/2 teaspoon salt if you want, and 1 tablespoon unsalted butter or a neutral oil if using. Use the same cup to measure rice and water so ratios stay right.

3. Bring the pot to a rolling boil over high heat, give it one quick stir to loosen any stuck grains, then immediately reduce the heat to the lowest setting so the surface is just simmering.

4. Cover the pot with a tight fitting lid and cook undisturbed for 18 minutes; dont lift the lid or stir while it cooks or you’ll let steam escape and make the rice gluey.

5. After 18 minutes turn off the heat but keep the lid on, let the rice rest and steam for 10 minutes more so it finishes cooking gently.

6. Remove the lid, fluff the rice gently with a fork to separate the grains, taste and adjust salt if needed and mix in any extra butter if you like.

7. Quick fixes: if the rice is still a bit hard add a tablespoon or two of hot water, cover and let it sit 3 to 5 minutes; if it’s soupy scoop off any excess water and spread the rice on a warm dish to let steam escape.

8. Serve right away or keep covered to stay warm up to 30 minutes, but try not to leave it too long or it will dry out.

Equipment Needed

1. 1-cup dry measuring cup, use the same cup for rice and water so the ratios stay right
2. Fine mesh sieve or strainer, for rinsing and rubbing the rice till the water runs mostly clear
3. Medium heavy-bottomed saucepan with a tight-fitting lid, fits 1 cup rice + 2 cups water comfortably
4. Wooden spoon or heatproof spatula, to give the pot a quick stir and loosen stuck grains
5. Fork, to gently fluff the rice after it rests
6. Measuring spoons and a tablespoon, for salt and butter or oil
7. Small bowl, if you want to soak the rice 10 to 15 minutes then drain
8. Kitchen timer or phone, to time the 18 minute cook and 10 minute rest

FAQ

1 cup (about 185 g) long grain white rice

2 cups (about 475 ml) water

1/2 teaspoon table salt or to taste (optional)

1 tablespoon unsalted butter or neutral oil like vegetable or canola, optional, it's nice but not required

Q: Do I have to rinse the rice? A: No you dont have to, but rinsing removes surface starch so the rice is less sticky and more separate.

Q: Can I use a different rice to water ratio? A: For long grain white rice 1 cup rice to 2 cups water is standard. Brown rice and other types need more water and longer cook times.

Q: What if the rice is undercooked or mushy? A: Undercooked means it needs a few more minutes with a splash of hot water and the lid on. Mushy means there was too much water or it cooked too long, try slightly less water next time.

Q: Can I stir while it cooks? A: Dont stir while it simmers, stirring releases starch and makes it gluey. One quick stir at the boil is fine.

Q: How do I prevent burning on the bottom? A: Use a heavy bottom pot, cook on the lowest heat that keeps a gentle simmer, and make sure the lid fits well so steam does the cooking.

Q: Can I add flavorings like garlic or broth? A: Yes, swap some or all of the water for broth, or sauté minced garlic or onion in the butter/oil before adding rice for extra flavor.

How To Cook Rice On The Stove Recipe Substitutions and Variations

How To Cook Rice On The Stove

Rice is one of those things that sounds hard but it’s really not. Follow this simple method and you’ll get fluffy, separate grains every time. I mess up sometimes too, so dont worry if it takes a couple tries to get it perfect for your stove.

Ingredients

1 cup (about 185 g) long grain white rice
2 cups (about 475 ml) water
1/2 teaspoon table salt or to taste (optional)
1 tablespoon unsalted butter or neutral oil like vegetable or canola, optional, it’s nice but not required

Instructions
1. Rinse the rice in a fine mesh sieve under cold water until the water runs mostly clear. This removes extra starch so it wont get gummy.
2. Combine rinsed rice, 2 cups water and salt in a medium saucepan. Add the butter or oil now if using.
3. Bring to a gentle boil over medium-high heat uncovered. Stir once to stop grains sticking.
4. As soon as it boils, reduce heat to low, cover with a tight lid and simmer for 18 minutes. Do not lift the lid while it cooks, even if you want to peek.
5. After 18 minutes turn off the heat but leave the lid on. Let the rice rest and steam for 10 minutes. This finishing step is what makes it fluffy.
6. Remove the lid, fluff gently with a fork, taste and adjust salt. Serve.

Quick tips
– If rice seems wet after resting, put the lid back on and let it sit 5 more minutes. Sometimes stoves vary.
– For a little shine and flavor, stir a teaspoon of butter or a splash of oil through after fluffing.
– Use a pot with a heavy bottom and a lid that fits snugly to avoid burning or excess evaporation.

Substitutions

Long grain white rice: swap for jasmine or basmati white rice — same 1 to 2 water ratio and same cook time.
Water: use low sodium chicken or vegetable broth in the same amount for more flavor.
Table salt: use kosher or sea salt, adjust to taste; or sub 1 teaspoon low sodium soy sauce at serving for savory depth.
Unsalted butter or neutral oil: swap with olive oil, ghee, or coconut oil (use same amount).

Pro Tips

1) Use stock instead of plain water or toss in a smashed garlic clove or bay leaf while it cooks, it gives way more flavor than salt alone.

2) If your lid doesn’t seal tight wrap the rim with aluminum foil before putting the lid on, it traps steam way better. dont use a dish towel on a gas stove tho, thats dangerous.

3) Don’t rush the finish, let it rest off the heat a bit before you disturb it. when you do fluff use a fork or chopsticks and tease the grains apart gently, not mashing them.

4) For leftovers spread cooled rice thin to chill quickly then portion and freeze or refrigerate. to revive refrigerated rice sprinkle a little water on top and microwave covered or steam it, comes back much better than dry cold rice.

How To Cook Rice On The Stove Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I show How To Cook Rice on the stove using a simple, reliable technique that takes the guesswork out of getting consistent results.

Servings

servings

Calories

205

kcal

Equipment: 1. 1-cup dry measuring cup, use the same cup for rice and water so the ratios stay right
2. Fine mesh sieve or strainer, for rinsing and rubbing the rice till the water runs mostly clear
3. Medium heavy-bottomed saucepan with a tight-fitting lid, fits 1 cup rice + 2 cups water comfortably
4. Wooden spoon or heatproof spatula, to give the pot a quick stir and loosen stuck grains
5. Fork, to gently fluff the rice after it rests
6. Measuring spoons and a tablespoon, for salt and butter or oil
7. Small bowl, if you want to soak the rice 10 to 15 minutes then drain
8. Kitchen timer or phone, to time the 18 minute cook and 10 minute rest

Ingredients

1 cup (about 185 g) long grain white rice
2 cups (about 475 ml) water
1/2 teaspoon table salt or to taste (optional)
1 tablespoon unsalted butter or neutral oil like vegetable or canola, optional, it's nice but not required

Directions

Measure 1 cup long grain white rice and rinse it in a fine mesh sieve under cold water, rub the grains with your fingers until the water runs mostly clear; this removes excess starch and keeps the rice from getting gummy. You can also soak the rinsed rice 10 to 15 minutes to make it a little fluffier, then drain.
Put the rinsed rice in a medium heavy bottom saucepan with 2 cups water, 1/2 teaspoon salt if you want, and 1 tablespoon unsalted butter or a neutral oil if using. Use the same cup to measure rice and water so ratios stay right.
Bring the pot to a rolling boil over high heat, give it one quick stir to loosen any stuck grains, then immediately reduce the heat to the lowest setting so the surface is just simmering.
Cover the pot with a tight fitting lid and cook undisturbed for 18 minutes; dont lift the lid or stir while it cooks or you’ll let steam escape and make the rice gluey.
After 18 minutes turn off the heat but keep the lid on, let the rice rest and steam for 10 minutes more so it finishes cooking gently.
Remove the lid, fluff the rice gently with a fork to separate the grains, taste and adjust salt if needed and mix in any extra butter if you like.
Quick fixes: if the rice is still a bit hard add a tablespoon or two of hot water, cover and let it sit 3 to 5 minutes; if it’s soupy scoop off any excess water and spread the rice on a warm dish to let steam escape.
Serve right away or keep covered to stay warm up to 30 minutes, but try not to leave it too long or it will dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.