How to Cook Rice on the Stove (VIDEO)
Learn how to cook rice perfectly every time. This is our go-to method to make fluffy white rice and it doesn’t get any easier. To cook rice on the stove, all you need is a medium saucepan with a tight-fitting lid.
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Watch White Rice Recipe Video:
Anyone can make this easy white rice! It is perfect for any recipe that calls for cooked white rice like our Fried Rice and is excellent served under saucy Chicken Broccoli Stir Fry. If you aren’t able to see the video below, make sure to turn off any blocking extensions in your browser.
How to Cook Rice:
- Add white long-grain rice, salt, and butter (if using) to a medium saucepan.
- Pour in water and bring to a boil over medium heat.
- Reduce heat to a low simmer, cover, and cook with the lid on for 18 minutes.
- Check rice. If there’s any water on the bottom, cover and let it rest 5 minutes off the heat to absorb then serve.
White Kind of Rice Should I Use?
This tutorial is written for long-grain white rice. Our go-to rice is Jasmine rice, but Basmati long-grain white rice will also work here. We prefer long-grain white rice because it stays fluffy and the grains remain separate after cooking.
Should I Rinse Rice or Soak Rice?
- Rinsing rice is optional and we usually skip that step. Rinsing removes the extra starch on the outside of the rice, making it slightly less sticky. To rinse, place rice in a fine mesh colander and rinse 20 seconds or until the water runs clear underneath.
- Soaking Jasmine rice or white rice is not recommended because it is naturally soft and can result in mushy rice.
How do you know when rice is cooked?
- Set a Timer: For consistent perfectly cooked rice every time, our best advice is to set a timer while cooking. Fully cooked rice will be fluffy and tender all the way through.
- Listen for Simmering Sounds: You should hear the rice simmer and hiss while the lid is on and when the sounds stop, the rice has absorbed the water and should be removed from heat.
- Water is Absorbed: When you take off the lid, fluff with the fork and you should not see any pooling of water at the bottom. If you see any water, cover with the lid and let rest 5-10 minutes off the heat until water is fully absorbed.
How to Freeze Cooked Rice:
Having portioned rice in the freezer is great for quick weeknight meals like Shrimp Fried Rice. Frozen cooked rice can be heated directly from frozen without needing to thaw. Here is the process we use to freeze rice.
- Cook and Cool rice to room temperature.
- Portion into freezer-safe zip lock bags, removing as much air as possible.
- Freeze, laying flat, for up to 3 months in the freezer. Sprinkle 1 Tbsp of water over the rice and reheat portions covered in a microwave-safe container for 2-3 minutes.
To Cook 2 Cups of Rice:
1 cup of uncooked rice will yield 3 cups of cooked rice. If you need more, you can easily scale the recipe up or down, just keep in mind the rice to water 1:2 ratio (1 cup rice to 2 cups water). To double the recipe, use 2 cups of rice and 4 cups of water.
Can I Substitute the Water?
For more flavorful rice, you can substitute water with chicken broth or vegetable broth like we use in our Creamy Chicken and Rice recipe.
Cook’s Tip: My mother’s rice was always so buttery and wonderful growing up. You can amp up the flavor of rice by stirring in softened or melted butter to taste after the rice is cooked.
What to Serve with White Rice:
Rice is so versatile. You can put it into rice soup, serve it as a plain buttery side, and it’s also amazing served under stir fry. Some of our favorite recipes to serve over rice are:
- Chicken Stir Fry – easy and so saucy
- Beef and Broccoli Stir Fry – loaded with tender beef
- Beef Stroganoff – the creamy sauce is excellent over rice
- Sweet & Spicy Chicken – shredded baked chicken breast
- Beef Stir Fry – with bell peppers and mushrooms
- Vegetable Stir Fry – saucy veggies are perfect over rice
How to Cook Rice on the Stove (VIDEO Tutorial)
Learn how to cook rice perfectly every time. This is our go-to method to make fluffy white rice and it's so easy. To cook rice on the stove, all you need is a medium saucepan with a tight-fitting lid.
Ingredients
- 1 cup long grain white rice, (we used Jasmine rice)
- 2 cups water
- 1/2 tsp sea salt
- 1 Tbsp unsalted butter, optional, or added to taste
Instructions
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In a medium saucepan, add 1 cup rice, 1/2 tsp salt, and 1 Tbsp butter (if using) to the pan.
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Add 2 cups water and bring to a boil, uncovered, over medium heat.
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Reduce heat to a low simmer, cover with a tight fitting lid and cook for 18 minutes. You should hear faint simmer and hissing sounds while it's cooking.
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After 18 minutes, remove lid and check rice. If there is any excess liquid on the bottom, remove from heat, cover and let it rest 5-10 minutes to absorb then serve hot.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Guess what I had for dinner tonight? A wonderful and succulent meal.
I will have it again for sure!
Thank you Natasha. 🙂
Thanks, glad you enjoyed your dinner!
Several of my widowed friends who never learned how to fluff rice from their wives have a common problem. How to fluff cooked rice properly to prevent clumping together after being refrigerated. Any suggestions?
Many thanks in advance.
Hi! Rinsing the rice before cooking removes the extra starch on the outside of the rice, making it slightly less sticky. To rinse, place rice in a fine mesh colander and rinse 20 seconds or until the water runs clear underneath. This as well as fluffing the rice will help prevent some of the sticking.
Perfect rice. I’ll chill it to make Chinese fried rice. I enjoy your sight
Hi Zoe! So glad to hear that you enjoy my recipes. Thank you.
Asian white sticky rice please? Love the rice at the chinese restaurants. Mine never comes out dried and sticky. Adore your web site!!!!!!!!!!!!!
Thank you for the suggestion, I’ll try to add that to our list. I’m glad you’re enjoying our recipes!
Natasha, I struggle with white rice … Jasmine is what I use and we like the final rice to very very soft, with NO crunch left at all. I think my problem may be my saucepan … there is a vent hole in the lid. I think there is enough steam escaping that we run out of water/steam well before the 18 miunites is up. Advice?
Hi Doug, I have successfully made this in a vented lid. If there’s too much steam or pressure in the pot, the vent will allow just the right amount to escape so your rice isn’t soggy (which can be the result of not letting any steam escape). But maybe it would be worth trying another pan and lid to see if that fixes the issue you are facing…
So easy to follow and make! Mine came put perfect 🙂
Thank you so much!
I’m so glad you enjoyed it!
Thank you for offering the basics, in addition to your delicious recipes. I grew up in a household where there was always rice, and when I asked my mom to teach me how to cook it, with exact instructions, she was never able to do so, because she just knew how to get it right. I appreciate your detailed instructions, and when I follow them, my rice is always perfect. Thank you for thinking of everything on your website.
You’re so welcome, Monica. I’m glad this was so useful for you. Thank you for your good feedback!
Years ago we were told by health experts to rinse rice a few times till the water is clear before cooking. The reason is to remove some of the arsenic from the paddy fields. 90% of rice is grown abroad. As some commentators have said it removes the sticky/gummy texture when rinsed. I have found that the amount of water to add depends on the the type & brand of rice. I suggest to use a heavy bottom pot for stove top cooking to prevent burnt rice at the bottom. Below are measurements I have found successful. I prefer cooking my rice in the microwave.
RICE
* Wash rice 3-5 x’s till water is clear
* 1/2 teas. salt to each cup of raw rice for cooking
Ratio of water to white rice for long grain, basmati or jasmine
* 1C rice = 2C water
* 2C rice = 3C water
* 3C rice = 4C water
* 4C rice = 5 1/2C water
* 5C rice = 7C water
Cooking rice in microwave
* Use microwave oven proof dish
* Leave lid slightly ajar so steam can escape
* Initial setting is High power to get water hot. 5 mins. for 1C rice then add 1 min. for each additional cup of rice
* Use Low power setting for the rest of cooking time
* When microwave stops, cover completely with lid & let it rest for 5 minutes before serving.
* Rice is cooked when no longer opaque. If not, add only hot water to rice & microwave additional 1-2 mins
* Fluff only with two pronged fork if desired to prevent clumps
Tips
* Use broth instead of water, but do not add additional salt
* Add 1-2 Tbls of oil or butter (add more depending on quantity) & some whole spices-1 or 2 of the spice itself for each C of rice (peppercorns, cloves, bay leaf, cinnamon stick) to washed rice in the pot, do not add cooking water yet, stir & microwave at High power for 1 min intervals, stir each time till whole spice swells & is fragrant. This should take no more than a couple minutes
* Now add cooking water & microwave High power for 5 mins for 1C rice. Add an additional minute for each C of rice
* Reduce power to Low & cook 15 minutes for 1C of rice. Add an additional 5 mins for every cup of rice cooking
Brown rice
* Increase water measure by 1/2C using ratio of white rice above
* Cooking time is 1C = 40mins, then an additional 5 mins for every additional cup of rice
* Good rule of thumb is water should be 1 inch above rice in pot before cooking
I followed your recipe exactly, but my rice turned out mushy. I didn’t rinse the rice. I sis also make your Chicken Broccoli Stir Fry and by the time that was dine, the rice had dried up a bit, but it was still clumpy.
Hi Annabelle, I haven’t had that experience, but I’m curious if you used the same rice we recommend or a different one? Short/ long-grain vs. converted rice.. all take on water differently, resulting in a different outcome. I hope you give this another try soon.
This sounds like the same way I cook my rice on the stove, except I use regular salt! Thanks
Thank you so much for sharing that with me.
One cup of instant rice yields how much cooked rice?
Servings: 4 people (makes 3 cups cooked rice)
HI, do I need to wash the rice first??
Hi Quita, see the note in the recipe titled: “Should I Rinse Rice or Soak Rice?” It explains when to and when not to. I hope that helps.
Hi Natasha,
I’m not sure what I did wrong. The cooked rice turned a little mushy and clumped while the rice at bottom of the saucepan got a little brown! I thought I followed the recipe to the tee. Lol. I did use Thai jasmine rice though! Does that make a difference. Any tips would be very helpful!
Hi Anju, did you soak the white rice? Soaking Jasmine rice or white rice is not recommended because it is naturally soft and can result in mushy rice.
I have found that using the Le Creuset Rice Pot works the best. Bar none.
Finally, after 60 years of cooking, I know how to cook the perfect rice….Thanks
Yay love it! I’m glad you think it’s perfect, Donna.
Is it ok to use oil instead of butter?! It’s what I’ve always been told. Please advise
I look forward to trying it your way!
Hello Edda, I haven’t really tried that yet to advise. If you do an experiment, please share with us how it goes.
What about brown rice? Will this recipe work for brown rice as well?
HI Marlyn, brown rice would require more water and a significantly longer cooking time.
My wife always made the best rice ever. Then she started making it in the micro. Nothing but lumps, bumps and clumps. Then Natasha came along, we tried your recipe and it was beautiful. Light, fluffy and delicious to season. Thanks again for sharing another of your wonderful recipes. Gonna make your fast cabbage rolls now and need some rice.
Awww that’s the best! Thank you so much for sharing that with me.
I have cooked rice for decades; usually, it was fine….however, sometimes, I missed the mark.
Thanks to your info, my rice is always on target. I did not know to let rice sit covered, for a few mins, if water was on the bottom. Also, I now have more knowledge on types of rice. Thanks…
You are most welcome. I hope that you will love every recipe that you will try!
Love you Natasha. I have tried so many of your recipes and enjoyed them all..quick easy and delicious…the lasagne,the shrimp Alfredo,the garlicky chicken and mushroom ..garlic herbed lamb chops…yummy for my tummy …looking forward to dine Christmas dinner menus….
Wow! That’s just awesome Jasmine! Thank you for that great review!
I’ll make it like this every time from now on. Enjoyed the jasmine rice with vegetable stir fry from this site. So good!
So wonderful to hear that, Jackie. Thanks for your good feedback!
Perfect white rice recipe!!! I’ll be honest, I was skeptical at first because I’ve tried other white rice recipes out there and I just couldn’t get it right. I’m so glad I tried this one. I followed the recipe to a T and it was sooo good. This recipe will definitely be my go-to for white rice from now on!
That’s so great! It sounds like you have a new favorite!
Yes, thank you for recipe Natasha!
You’re welcome!
Perfect recipe! Thank you, Natasha!
You’re welcome, Sophia! I’m so glad you enjoyed that!
NICE! Loved the tips
Thank you Maryam! I’m glad you enjoyed the white rice cooking tutorial.
YOU’RE WELCOME!
Hi Natasha,
Do you ever make brown rice? I would love to see a recipe for that.
Hi Irin, I normally don’t but thanks for your suggestion.
I usually make my jasmine rice with a different water/rice ratio because I rinse the rice and have also read that jasmine rice requires less water. I thought I would go ahead and try your recipe anyways, becuase the ratio is easier to remember
Unfortunately it was slightly too mushy for my liking. I even used just a little less water since I rinsed the rice. Maybe it’s just my rice preference?
Hi Angelina, that is possible. We have not had the problem following our recipe, as you can see in the photos. I hope you find what works best for you preference Angelina!
Is this rice a better option for fried rice dishes versus the jasmine rice? my jasmine rice comes out clumpy or mushy. Also, if using this long grain rice is chilling the rice still best for stir fry dishes.
Hi, yes you definitely want to chill the rice before using in stir fry, otherwise, it will be mushy like you described.
Great tips – nothing beats perfecly cooked rice!
Isn’t it the best! Thank you for that great review Erin!
Turned out perfectly. Fluffly, light and not sticky and mushy. Easy to follow directions.
I’m so glad you enjoyed that Lisalia!
Seriously this is now the only way I will make rice. It comes out perfectly every time!
Sounds like you found a new favorite! That’s so great!
This is such a great tutorial! So easy to follow! Thanks for the tips!
I’m so glad you enjoyed that!
Thank you so much for this recipe. It came out perfect. I struggled learning how to make rice because my mom doesn’t use measurements. She was taught to cook just by eyeballing everything. That’s always been hard for me to do. I do better with measurements lol I tried it with her ingredients but using your measurements and time. It came out perfect. She even loved it. Thank you.
I’m so glad you and your mom enjoyed this Tiffany! Thank you for that great review!
This rice comes out great. If I am making red curry, I add 1 Cup water and 1 cup Thai coconut milk. Yum
That sounds delicious! Thank you for sharing that with me!
Hi Natasha
Love your cooking videos!
I have always cooked my rice this way but lately I have been adding a can of coconut milk and adding enough water for the required amount of liquid. It is so good. I also grew up with my Mom putting butter on the rice and love it. Thanks for all your delicious recipes and your fun videos.
You’re welcome! I’m so glad you’re enjoying our recipes and videos! That’s so great!
re Perfect rice….Exactly as Natasha says, but put it in a lidded dish in microwave for 20 Min. And let stand maybe 10 Min. Never burns or sticks.
Thank you for sharing those tips with us Cynthia!
Hi please send me the recipes how to cooking chicken biryani in a rice cooker please thank
Hello Ken, I don’t have a recipe for that yet but I’ll take that as a suggestion!
Hola Natasha, tu arroz luce delicioso! Otro tip es ponerle un ajo picadillo y si quieres una cebolla de verdeo picadita, solo la parte blanca. Se sofrien en la mantequilla o aceite y luego el arroz y el agua y se cocina a fuego bajo.
Great idea! Thank you for sharing that with me, Clara!
You can’t mess this rice up! It’s perfect, fluffy, & great for so many recipes!
Super love it! Thanks for your short but sweet and awesome review!
Shared this my college son! Learning to make rice is a very important skill! Thanks for the easy recipe.
I’m so glad this rice cooking tutorial was helpful! I agree – and I love how easy it is.
Thanks for the tips!
You’re welcome! I’m so glad that was helpful!